ref=”https://thinktasty1.wpengine.com/wp-content/uploads/2015/03/pasta-400×400.jpg”>I learned this method of cooking soba from a Japanese chef who offered cooking classes at his home. It sounded completely heretical to me, having been trained in European cuisine; but in fact it works beautifully. While he may have found it a practical method for making ahead and holding pasta in his restaurants – it’s how he cooked linguini, too – it’s how he must have learned to cook soba during his culinary training in Japan. The aim is to remove as much starch as possible from the cooked soba, which is especially important if serving soba cold.

How to Cook Soba

2015-03-03 04:40:54

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Ingredients

1. 2 quarts water
2. ½ tsp. salt
3. 1 lb. soba (or linguini)
4. 1 cup + 1 cup + 1 cup cold water

Instructions

1. Bring water to a boil in a large pot and add salt.
2. Add the noodles gradually, pushing them down as they soften.
3. Stir slowly until the water boils again; add the first cup of cold water.
4. Bring to a boil again, continuing to stir as needed to keep the soba from sticking, and add the second cup of cold water.
5. Repeat once more and test for al dente; you may need to do this one more time.
6. When the soba is slightly more done than al dente, remove from the stove and drain in a colander.
7. Rinse well under running water, rubbing with your hands to remove the surface starch.
8. If serving warm, reheat the soba by placing in a colander or sieve and plunging into a pot of boiling water.
9. Shake the colander or sieve to separate the strands of soba.

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