Making Soba Noodles│TOWARI SOBA USA

〜TOWARI MACHINE usage instructions and noodle making procedure〜

TOWARI Soba noodles made with 100% buckwheat flour taste delicious because you can enjoy the aroma of the buckwheat flour to the fullest.While soba noodles have become widely eaten in Japan, the reality is that 100% buckwheat soba (soba made without wheat flour) is surprisingly rare.
Soba, like sushi and tempura, is a popular Japanese food, but authentic 100% buckwheat soba hasn't been very widespread in Japan, except in high-end soba restaurants.Recently, however, some soba noodle chains have introduced soba noodle-making machines, and we're starting to see some stores offering authentic 100% buckwheat soba at affordable prices.　

Noodle Making Procedure-Quick Guide

[Recipe]

Minimum Soba Flour：400ｇ Water：Soft Water Water Adding Rate：38％(typically)　

Temp：Summer*＝Normal - 86℉(30℃)　Rest Season＝104-122℉(40-50℃)

*Even in summer, warming the water slightly makes it easier to make noodles.

The water content varies slightly depending on buckwheat flour, region, work environment, and season, so it is necessary to fine-tune the water rate each time.

You need to measure accurately with a digital scale for noodle making

[For noodle-making tests only, 200g is sufficient]

Dough (After Mixing Water)

After Noodle Making

After Boiled

Buckwheat Flour 200ｇ

Soft Water 76ｇ (38%)

Moistening （Fine Minced State）

Mix well and the water in several bateches, so that there are no large lumps and the water is distributed evenly as shown in the photo. It's more efficient to start with a rubber spatula and then use a whisk to give the final mix.

If you use a blender, you can mix the water more easily than a rubber spatula or whisk, which is very convenient. With 400g of buckwheat flour, you can easily and evenly moisten the buckwheat flour in about 1-2 minutes at slow rotating speed. Cover it with plastic wrap and let it rest for 3-5 minutes to penetrates into the particles of buckwheat flour.

[Assembling of Screw Unit]

[Dismantling of Screw Unit]

Stone-Grinding

"Stone-grounding" is done by milling slowly over a long period of time, so it does not lose its original taste and aroma. It is moist and perfect for handmade SOBA making.

Moistening & Kneading

"Moistening and Kneading' is the most important process to determine the quality of SOBA noodle. Mix the water well and release the air by putting all your weight on it.

Stretching & Cutting

"Stretching and Cutting" determines the appearance and feels SOBA going down well. The uniformed cut width makes the boiling condition uniform and makes it delicious.

[Ready to make Soba noodles]

[Pushing operation in Hopper]

Even a blender mixer can be

moistened evenly in a short time

[Stand Mixer]

When adding water, add it little by little in small batches and mix so that it is dispersed evenly and finely. The number of rotations depends on the amount of buckwheat flour, but please carry out the moistening slowly at low rotation while watching the condition. If you can stir finely and evenly as shown in the photo above, the moistening is complete.　 LinkIcon

Stand Mixer_operation guide
To keep the buckwheat flour from drying out, cover the bowl with a plastic wrap and let it rest for 3 to 5 minutes. This will allow the moisture to permeate the grains of the buckwheat flour, allowing for stable noodle making.

Depending on the season, the weather of the day, and the environment of the workplace, suitable conditions for adding water to buckwheat flour vary, so it is necessary to search for the most suitable conditions for adding water. Mizumawashi (Moistening) is the most important task for soba making.
Please feel free to contact us, if you have any questions.

As an aside, it seems that many of our users are effectively using the buckwheat flour remaining on the screw after noodle making and adding it to their menu as "Soba-Gaki".
It seems that the mochi-shaped dumplings are made after loosening them with hot water.
About Soba-Gaki (Wikipedia in Japanese)