Soba is made from buckwheat, a type of plant that is related to sorrel and rhubarb. Buckwheat is one of the earliest known crops seen in the historical record. You can make the pasta without any wheat but it makes it very difficult to handle, particularly for beginners. You can substitute tapioca flour or gluten-free flour mixes for the all-purpose flour.
2 cups (500 mL) buckwheat flour
½ cup (125 mL) all-purpose flour
1 tsp (5 mL) salt
¾ cup (175 mL) water
In the bowl of a food processor, pulse together the buckwheat flour, all-purpose flour, and salt. Add the water and pulse to mix. Add additional water 1 tablespoon (15 mL) at a time if the mixture seems dry and crumbly. When enough water is added, the dough will come together in a ball. Remove from the food processor, wrap in plastic wrap, and refrigerate for at least 1 hour.
Cut the dough into 2 pieces and run each piece through a pasta machine to make long, thin sheets. Lay each sheet on a flat work surface. Cut the sheets into 1-foot (30 cm) segments and either cut with a knife (or pizza cutter) or use the pasta cutter attachment of the pasta machine to make linguini or spaghetti.
MAKES 4 SERVINGS