Soba Noodles

Sift both flours through a sifter or fine-mesh strainer into a large bowl. Add 1/2 cup of the water and mix well by hand. Slowly add more water and continue mixing until the dough begins to form (it will begin to stick together). The 1 cup of water is just a guide—you may not need to use all of it, or you may need to add more depending on the level of humidity. You want the dough to be smooth and firm, not wet and soft like pizza dough.

Knead the dough by folding the bottom part over the top and pressing down with your entire body weight. Rotate a quarter turn and continue kneading, working the dough until it becomes smooth and shiny, 5 to 6 minutes total.

How do you know when you’ve kneaded enough? Test the dough by gently stretching a golf ball–size piece between your hands until the dough extends 2 inches before breaking. When you’re finished kneading, form the dough into a disk and wrap in plastic. Let it rest at room temperature for 20 minutes.