Comments on: Homemade Soba Noodles 101: Everything You Need To Know To Make Buckwheat Noodles At Home

By: Yuto Omura

Yuto Omura — Sun, 31 Aug 2025 05:20:12 +0000

Hi Megz,

Thank you so much for trying the recipe and for sharing your photo! It looks fantastic! I’m really glad to hear you enjoyed making the soba noodles. Using whole wheat bread flour sounds like a great twist, and I can imagine the extra earthiness it adds.

I also appreciate your feedback on the thickness setting! I’ll definitely try using 2 next time and compare the results. Thanks again, it’s really helpful! 🙂

Yuto

By: Megz

Megz — Sat, 30 Aug 2025 05:04:09 +0000

Just cooked them, really nice, only thing i suggest is having the thickness a 2 than a 3 as it does bread while cooking, 2 seems to hold better, i have to make a pad thai so hopefully all will be well.

By: Megz patience

Megz patience — Sat, 30 Aug 2025 04:32:33 +0000

Really great! Chef here, never made buckwheat noodles and been really interested in making noodles, so this was fun!! Took me about 45 min to prep as i didnt want rush, and cut into noodles and i used whole wheat bread flour, just because i didnt have any white bread flour, seems to have worked well too. Havent cooked them yet, but will tonight, but the prep was very easy and they look beautiful and smell incredible.

By: Yuto Omura

Yuto Omura — Tue, 17 Jun 2025 07:02:36 +0000

In reply to Joanna.

Hi Joanna,

Thank you so much for making these noodles and for your insightful feedback! I completely agree that soba dough can be challenging, especially moisture distribution! Really appreciate you sharing your detailed experience; it’ll definitely help others! So happy yours turned out tasty! 🙂

Yuto

By: Joanna

Joanna — Mon, 16 Jun 2025 16:20:28 +0000

These noodles were a bit difficult to make but came out very tasty. I used king Arthur unbleached bread flour, Bob’s red mill organic buckwheat flour, and bottled spring water for this recipe.

The dough was very brittle, more like a dry cookie dough, and I really didn’t think it would turn out very well. I did need to add water to my hands a few times while kneeding. It took quite a bit of patience to get the dough to a good point. The dough did roll and cut easily and held together well while cooking.

I liked this recipe and would recommend it. If you are new to pasta making though I would recommend starting with the 50/50 version or less and then increasing to the higher buckwheat ratio on future attempts.

By: Yuto Omura

Yuto Omura — Wed, 04 Jun 2025 14:54:17 +0000

In reply to Sandy.

Hi Sandy,

Thank you for your question!

Homemade soba noodles are definitely among the most challenging types of noodles I’ve ever made. There are several potential reasons why they may fall apart during cooking, but the most common issue is insufficient or uneven hydration during the mixing stage, known as 水回し (“mizumawashi”).
If the water isn’t evenly distributed throughout the flour, some parts of the dough remain dry inside. These under-hydrated areas tend to expand unevenly during boiling, causing the noodles to break or shred.

This issue is especially common when working with a high ratio of sobako, such as 100% buckwheat or an 80/20 soba-to-wheat mix. The higher the soba flour ratio, the more difficult it becomes to maintain noodle integrity. Buckwheat flour is mainly composed of starch, which absorbs water well but has low moisture retention. This is why many incorporate wheat flour to improve elasticity and cohesion.

I’m not sure what ratio you’ve been using, but I recommend increasing the wheat flour content slightly to improve consistency. Once you get the hang of the technique, you can gradually adjust the ratio to include more soba flour.

I hope this helps! Feel free to reach out if you’d like more specific tips!

Yuto

By: Sandy

Sandy — Wed, 04 Jun 2025 00:43:33 +0000

Hello Omura-san,

I made soba a few times with sobako from both Japan and Anson Mills, but the noodles always fall parts (shredded when I cooked them. Do you know why?