2-1/4 C buckwheat flour
1 C all-purpose flour
1 C water
- Mix together in a stand mixer with the paddle attachment. Once combined, switch to a dough hook attachment, and continue to knead until smooth. Cut the dough ball into quarters, and then again into quarters (so you should have 16 equal portions) and roll out using a pasta roller up to #4 thickness. Use plenty of all-purpose flour on the sheets to avoid sticking. Cut using the spaghetti noodle attachment. Lay noddles flat and straight. Discard very short pieces.
- Bring a large pot of water to a boil. Pat off excess flour and boil for up to 1 minute, no longer.
- Gently rinse under cold water to remove excess starch. Serve cold with dipping sauce or hot in soup.