Soba noodles



Food without gluten

What are soba noodles?

Soba noodles are a popular food in Japan. Characteristically, they are made with buckwheat flour, one pseudocereal prized in Japanese cuisine because it was formerly one of the few food sources available to them.

Buckwheat was adapted to the infertile land on the island and, at times when the rice crop was insufficient, buckwheat was always on the table.



– 1kg of sifted buckwheat flour

– 300ml of water

– 1 egg (optional)

– 1 teaspoon salt


– Mix the sifted flour with salt and add the egg.

– Add the warm water slowly until a thick dough that does not stick to hands is done. It is very important to knead it very well and for a long time.

– Let the dough rest for 3 hours covered with a damp cloth to keep from drying out.

– Cut it to “slices” to put in the machine.

– With the help of a pasta machine, roll out the dough until it is thin and then make the noodles with the corresponding mold.

– In case of not having pasta machine, knead the dough thin. Sprinkle with flour and roll the surface by way of ‘parchment’.

– Once the “parchment” pasta is done, cut transversely, with the same system as used for “palms” in bakeries. In this way, wound noodles result (the width we decide). We must unfold carefully and place on a tray with baking paper.

– The dough unused can be stored in refrigerator


The properties of this recipe are, firstly, to present one of the most traditional Japanese cakes and, secondly, expand the variety of cuisine from our kitchen.

Like all pasta it is a delicious dish although very caloric. It can also be made without egg, or two eggs. Another option is to add only the white of the eggs to achieve a white mass. In fact, as you are cooking this pasta, you will find different complements and nuances of flavors. Another idea might be to add finely chopped seaweed to the mass, as kombu and arame, also present in traditional Japanese recipes.

This paste can be cooked in soups, wok or just boiled.

A gluten free recipe, ideal for people with celiac disease.

punto rojo More recipes and information about buckwheat.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

29 September, 2021

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