From-Scratch Buckwheat Noodles

For a main, for the two of us, I made a half recipe of this. Elsewhere, I read that buckwheat noodles are typically three parts buckwheat flour to one part white flour, so I used that ratio in my cut-back recipe (3/4 cup buckwheat flour and 1/4 cup tipo 00 flour), rather than half buckwheat flour that Greene prescribes.

I mixed the dough in the food processor as Greene suggests, but I really don't see the problem with mixing by hand. When I started making pasta "by hand", I did use the processor for the mixing, but there are so many bits of the processor to be washed, whereas if you mix by hand, there's just a big bowl and maybe a fork to get things started.

(Also, using the processor, I've never had the dough come together in a ball all by itself. I usually have to dump it out and make a ball. If I then put it back in the processor, it stays together and cleans the sides as they always say it does.)

Using my cut-back recipe, I should have needed no more than 1-1/2 tablespoons of water. I'm sure I added more than that, and it could have used a bit more.

Lacking access to soba noodles for another recipe, I made these as a substitute. They were very tasty and I'd definitely do this again when the earthy kind of taste that buckwheat adds is needed.