Buckwheat, as a coarse grain, is generally produced in cold regions. It is rich in nutritional value, protein and dietary fiber, and contains a variety of amino acids and trace elements needed by human body. Oleic acid and linoleic acid in fat have the auxiliary effect of clearing blood fat. It contains 3-20 times more vitamins D and B2 than wheat. Buckwheat is recognized by more and more people because of its auxiliary functions such as clearing blood fat, protecting cardiovascular and cerebrovascular diseases and balancing diet.

I personally like soba noodles very much. Generally speaking, when I make buckwheat noodles, I will add extra wheat flour to make the thick and thin noodles taste richer. Of course, this ratio is not necessarily, as I said last time when I shared the practice of buckwheat steamed bread, it can be adjusted according to personal taste. (The picture below shows sweet buckwheat flour)

You can make whole buckwheat noodles, but the taste is different, the water absorption is different, and the water consumption is different. In terms of ingredients, it is recommended to choose sweet buckwheat noodles. After all, buckwheat noodles are not acceptable to everyone. It is recommended to consult the merchant before buying. Of course, the nutritional value of black tartary buckwheat will be higher. (The picture below shows black tartary buckwheat powder)

Let's share my method of making buckwheat noodles. I hope I can give you some reference. Welcome partners to share their practices and experiences in the comment area!

Homemade buckwheat noodles

Buckwheat flour: 200g, high gluten flour: 200g, egg: 1, salt: 2g, and water: appropriate amount.

1. Put buckwheat flour, high-gluten flour, eggs and salt into a bowl, slowly add water, stir well, and knead into a smooth and hard dough.

2. Cover with plastic wrap and wake up for half an hour.

3. Roll the proofed dough into large pieces and sprinkle with a layer of flour.

4. Fold in half again and sprinkle with a layer of powder.

5. Fold it in half again, cut it into filaments evenly with a knife, and shake off the excess dried noodles before the next one.

6, homemade soba noodles, whether it is cold noodles or soup noodles are quite good.

Tips: Dry goods look here!

1, homemade buckwheat noodles, which can flexibly adjust the ratio of buckwheat noodles to wheat noodles. When choosing wheat flour, if you like noodles, use high-gluten flour, which is more resilient. If you like softer noodles, please use medium-gluten flour.

2, water should be added slowly, and finally the dough is made into a smooth and hard dough. Different varieties and brands of buckwheat flour and wheat flour have different water absorption capacity, which can be adjusted according to the actual situation.

3, the process of proofing with plastic wrap is essential, which can relax the dough and roll it out better.

If you have a dough press, you can use it in the third step.

5. You can also knead dough with a bread machine or a chef machine. Noodles don't need to be rubbed against the glove film, just the ordinary expansion stage.

6, about the temperature of water, it doesn't matter much, cold water and warm water can be used, and noodles don't need fermentation, which is relatively simple!

7. Partners who are slimming can also be suitable for the combination of black whole wheat and black bitter buckwheat.

8. The color and dosage of buckwheat flour will affect the color of the final product!