Rek milled some buckwheat and I cut some pasta.
#theGalley
@neauoire Does it have anything else than buckwheat and water?
I'm very interested.
@ekaitz_zarraga I take it also has about 20% of white flour
@neauoire oh very important point.
I know soba noodles are 100% buckwheat but are very hard to deal with.

@ekaitz_zarraga they're not always, esp not the ones you buy at the store, they'll often add a ton of salt and some flour too.

100% buckwheat is too brittle

@neauoire Yeah, the ones with 100% buckwheat have to be cooked an eaten in a few hours or minutes since they are made, so they can't be sold outside restaurants :)

I have some buckwheat pasta here that doesn't contain wheat flour, but they are not soba noodles.

@neauoire I just checked: they are sold as spaghetti and the ingredients are 100% buckwheat.

@ekaitz_zarraga @neauoire I also have some ramen-style noodles that are 100% from King Soba. But they’re not as delicious as that pasta looks.

Buckwheat is so good. Do you make galette bretonne on the boat?

@avi @ekaitz_zarraga Oh wow, that's a name I haven't heard in a while, we haven't but we will now that you mentioned it.

We often make something very similar but with chickpea flour instead :)

@neauoire futosoba ^_____^
@neauoire yummy, you should totally try making some pelmeni (russian dumplings) one day
@rene I don't eat animals so I wouldn't eat this exact filling, but we do make dumplings like that every few weeks! :)
@neauoire you can actually make them without meat! when I was in Russia, I used to make cherry dumplings all the time using cherries I grew in my own garden :-)
@neauoire Is the recipe on grimgrains? This seems like something that could be fun to make.
@andnull yeah it's on there I think, check the buckwheat recipes at the bottom :)

@neauoire seems like the page is missing? The buckwheat recipes also list tea twice.

https://grimgrains.com/site/arame_soba.html

@andnull my internet is super slow, lemme try to grab the link for you.
@andnull here, I added a tiny bit of flour on the cutting board(something like 15-20%) so it doesn't stick to it and to my hands, but it's essentially the same thing :) https://grimgrains.com/site/buckwheat_dumplings.html
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@neauoire I thought the dough would be the same. Need to learn to make no-rise dough. Would be nice to mix up the good ol' "serve everything over rice"