BUCKWHEAT NOODLES

Ingredients

• Bob’s Red Mill No. 1 Durum Wheat Semolina Flour

  Bob's Red Mill

  1.25kg

• Buckwheat flour

  Whole-groat

  340g

• Egg white

  Raw, fresh eggs

  298g

• Bottled Water

  Arwa

  270 ml or 270g

• Soy sauce

  Regular sodium, Shoyu

  0 tbsp or 0g

Directions

1. In a mixer fitted with the dough hook, combine all of the ingredients until the mixture is mealy. If necessary, adjust the consistency with more water or flour. The dough should not form a ball, but should adhere together when pressed together by hand.
2. Press the dough into a ball and wrap tightly with plastic wrap. Allow the dough to rest, refrigerated, for 1 hour before rolling and cutting.
3. To roll out the dough, pass 8-oz/227-g pieces through the widest setting of a pasta machine. Fold the dough into thirds, and repeat two more times, trying to achieve a rectangular shape. Pass the dough through successively smaller settings to the desired thickness. Cut into spaghetti.