Soba Noodles are noodles made from buckwheat and wheat flour -- the ratio will vary by brand. Often the dominant ingredient is the wheat flour.
Water is added to the mixed flours to make a dough, then kneaded, then let rest a bit.
Then it is rolled out and cut into strips.
There are several types of soba noodles. The most esteemed ones come from Nagano, Japan.
You can buy soba noodles fresh in Japan, but they are easier to find dried.
They are eaten with chopsticks. It's customary to make a slurping noise while eating them.
There are also some pure soba noodles made wholly from buckwheat flour. They are much harder to make. In Japan, they are called "kiko uchi."
Cooking time can vary by brand and type of soba noodle. But in general, cook for 8 to 10 minutes in boiling water, then drain and plunge into cold water. If the noodles stick together, they were cooked too long.
Per 1/2 cup, cooked
Per 1 cup (115 g), cooked
* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
1 cup, cooked = 115 g
Soba noodles seem to have appeared around the middle of the 1600s, though some date the noodles back to the 700s. Prior to that, buckwheat flour was just mixed with hot water to make a warm gruel.
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Idus Februarias, a Roman holiday, falls on what is now the 13th of February in our modern Gregorian calendar. The Ides were a religious festival that actually went on for 9 days, from the 13th through to the 21st February inclusive.
13th of February is marked by some as Tortini Day to celebrate the Italian desserts called Tortini. But, given that a Tortino (the singular) can be anything from a cupcake to a small, savoury quiche-like pie, you can pretty much treat yourself to whatever you like that fits in that range today -- after all, whoever proclaimed the day didn't specify which tortini.