Soba Buckwheat and Wheat noodles
Refill products are currently available for sale in-store only.
Price: $12 per pound; $0.75 per ounce
Made from hard winter and spring wheat, whole buckwheat flour, and a bit of sea salt. Great for stir-fries or salads, they provide healthy fiber, protein, complex carbs, and iron. Buckwheat is an ecellent source of rutin, an important flavonoid.
- Kosher
- Non-GMO
Directions
Boil like other pasta or you can use a traditional Japanese cooking method which takes a little longer but is well worth it. This method is called the shocking method, cold water is added to boiling water several times during the cooking process creating a firmer, al dente noodle. For this method place 2 quarts of cold water in a large pot, cover, and bring to a boil. Remove the cover, add the noodles, and stir to prevent sticking. As soon as the water comes to a boil again, add enough cold water to stop the water from boiling (about a 1/2 cup). Bring to a boil again, and add cold water again. Repeat one or two additional times until the noodles are done. Periodically check the noodles by removing a strand and biting or cutting it in half. If the center of the noodle strand is white and the outside is darker, the noodles are not done. When the center of the noodle is the same color as the outside, and the noodles are firm yet tender to the bite they are done. Rinse cooked noodles under cold water to lower sodium and prevent clumping.
Ingredients
wheat flour, buckwheat flour and sea salt.