Homemade Soba Noodles

• 7 oz soba (buckwheat) flour
• 3.2 oz hard flour (7 parts buckwheat flour to 3 pats hard flour
• about 3/5 cup water (about half the volume of the flour)

Combine and sift the flours. Add the measured water in three parts or so, mixing them thoroughly.

Once the dough starts to come together and grain-sized pellets grow into the size of macadamia nuts, gather everything into a lump.

Knead the dough vigorously for 5 to 10 minutes. Roll it out on a clean, well-floured surface until it is about 1/8-inch thick.

Fold the dough into thirds, then slice it. Refrigerate for 30 minutes to an hour. Boil just before serving.

In a large pot, boil water with a few drops of vinegar added (helps give the noodles a chewy texture). Add the noodles little by little, as you loosen then with your hands. Boil the noodles for about 40 seconds, and then remove them from the pot. (Do not stir the noodles in the water.) Immediately rinse with cold water and then place into ice water to tighten the noodles.

Makes 4 servings, 7 WW PointsPlus each.