tag:blogger.com,1999:blog-2207343434108754517.post5237963507290519616..comments2023-09-11T05:26:20.155-04:00Comments on Food Lab: Food Lab 18: PastaElizabeth Engelhttp://www.blogger.com/profile/07848955653065119465noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-2207343434108754517.post-6180201624423966942013-02-20T23:01:25.885-05:002013-02-20T23:01:25.885-05:00Extending pasta lab to soba noodles: we (The Execu...Extending pasta lab to soba noodles: we (The Executive Committee and Mad Kitchen Scientist) adapted the standard pasta recipe to use buckwheat flour.<br /><br />1/2 c. buckwheat flour<br />1/4 c. KA All-Purpose Flour<br />1 egg, beaten<br />pinch of salt<br />About 1 Tbsp of cold water<br /><br />We whirred this in the small food processor to make the usual dough consistency. It was sufficiently bound, but more than a little sticky -- requiring regular sprinkling of flour while working through the Kitchen Aid pasta roller and cutter (rolled to "4" and cut with Kitchen Aid's standard "thin" pasta cutter).<br /><br />The result? A bit thinner than most commercial soba noodles, but more tender and much richer in buckwheat taste. Quite a bit of starch blew off the noodles when cooking, so we were quite happy to have boiled the noodles separately from the soup they adorned.Mad Kitchen Scientistnoreply@blogger.com