Fresh soba noodles are much better than the commercial dried varities with a more delect and tender texture. With a little practice you will find theese easy to make using a similuar method to pasta but the dough is much more brittle.
Prep: 30 minutes
Cook: 2-3 minutes
300g buckwheat flour
3 eggs (medium)
Dough: Place the flour in a food processor and while the motor is running add the eggs. You should have a soft and moist breadcrumb mixture. Turn the flour out onto a work surface and bring the dough together with your hands. Knead the dough for 5 minutes so that you have a ball of dough. Cover the fough and place it into the refrigerator for 10-60 minutes. If preparing the dough by hand place the flour on a work surface and make a well in the centre. Beat the eggs together and place them in the well. With a fork gradually beat in the flour, then knead the dough together and knead it for 5 minutes, cover and refrigerate for 10-60 minutes.
Noodles: Lightly flour a work surface with buckwheat floru and roll the dough out very thinly then slice it into thin strips and hang it to dry for at least 10 minutes. If you have a pasta machine this step is best prepared by it (rolling it one thickness at a time until very thin, then cut it with the fine pasta cutter).Store the noodles in a well sealed container until ready to cook.
To Cook: Cook the noodles in boiling water for 2-3 minutes.