the recipe make Japanese buckwheat ramen – Italian Cuisine

the recipe make Japanese buckwheat ramen


Is fresh pasta only Italian? Here is the Japanese recipe, to eat dry, cold or for a ramen in broth

The most popular noodles a Tokyo are those used for ramen, of wheat, but it was not always like this: in the Edo era, i soba, ie buckwheat noodles, were widely used. In Japan the cultivation of buckwheat is easier and cheaper than rice, which is why in the Edo period the soba were the most common street food among the working class, sold for little money to the bowl. Even today they are a widespread dish in Tokyo's ramen bars (where you can find a soba bowl for ¥ 400, an incredibly low price), as in Japanese restaurants in Italy.

Getting good quality dry noodles is very simple, but even preparing them at home is not complicated and offers some advantages: deciding the thickness of the pasta and the relationship between buckwheat flour and white flour. For this recipe you will need a rolling pin and a flat-blade knife (or better still, a machine for making fresh pasta).

Ingredients for 4-6 servings

400 g of buckwheat flour
100 g of flour type "00", more for the pastry board
250 ml of water

Method

In a large bowl, incorporate the flours and half the water. Knead with your hands until you get a sandy consistency. Add almost all the rest of the water (you won't need it all) and continue to work by hand until you get a dry dough. Water only serves to hold the dough together, not to moisten it. Knead again for 10 minutes until the mixture is round, uniform and smooth. Wrap it with plastic wrap and let it rest and moisturize for 20-30 minutes.

Flour the pastry board, then roll out the dough to form a disc about 1 cm thick. With a rolling pin, roll the dough, turning it 90 ° from time to time, so as to obtain a large square. Continue to roll the dough with a rolling pin until it reaches a thickness of 2-3 mm, then fold the square of dough in half (spreading flour between the two folds), then in half lengthwise, then again in half, in so as to obtain 8 layers of pasta. With a knife, cut the dough to make tagliatelle 1 cm wide and 2 mm thick.

Dip them in boiling water until they come to the surface (it will take a couple of minutes), or spread them on the pastry board and let them dry (even if the fresh soba are better). Pass the pasta under cold water and serve cold or hot, dry or in a steaming soup.

This recipe has already been read 210 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close