smokedsaba

Got a decadent delivery of herbs in the other day from @farm.one , an awesome source that is right in Tribeca. @theculinistas they have the beautiful garnish you crave. I placed a selection of wild mustard greens and violets over my handmade buckwheat noodles and enjoyed them on the outdoor comfort of my roof. . . . Buckwheat noodles you say? Technically not soba because I use egg, and also dont use the traditional tools for rolling and cutting. Buckwheat is a strong texture and doesnt have the gluten to stretch the way white flour does, so I use 1 cup flour to 1/2 cup fine buckwheat and 1/4 cup coarse buckwheat. I hand knead this dough with a pinch of salt and 3 eggs, adding sprinkles of water as needed until a firm dough is formed. They are great cut thick or thin, and will last in the freezer for about a month. I sometimes hang dry my noodles but this type becomes too brittle. On a hot day serve ‘en chilled with sesame oil lemon juice and dashi.