Selection of Ingredients

• Buckwheat Flour: The primary ingredient in soba noodles is buckwheat flour. Buckwheat is naturally gluten-free, but in commercial production, wheat flour may be mixed in to improve the texture and elasticity of the noodles. The amount of wheat flour added varies depending on the desired texture and region, with some soba noodles containing as much as 30-40% wheat flour.
• Water: Water is added to hydrate the flour and form the dough. The amount of water used depends on the specific flour blend and desired consistency.
• Salt: Salt is added to the dough for flavor and to help with the gluten development in the wheat flour (if used).

Mixing and Preparing the Dough

• Measuring: The buckwheat flour (and wheat flour, if used) and salt are carefully measured. Typically, for every kilogram of flour, 400–500 ml of water is added. The amount of salt added is usually about 1-2% of the total weight of the flour.
• Mixing: The dry ingredients (flour and salt) are mixed together first. Then, water is slowly added while continuously mixing the ingredients to form a dough. The dough will initially appear rough and crumbly but becomes more cohesive as kneading continues.

Kneading the Dough

• The dough is then kneaded by hand or with a dough mixer. Kneading is critical to developing the proper texture of the soba noodles. The dough should be kneaded for about 10-15 minutes until it becomes smooth, elastic, and slightly tacky. The kneading process develops the gluten in the wheat flour (if used) and makes the dough easier to work with.

Resting the Dough

• After kneading, the dough is wrapped in plastic or covered with a damp cloth and allowed to rest for about 30 minutes. This resting period helps relax the gluten, making it easier to roll out the dough into thin sheets. It also allows the dough to achieve the right consistency.

Rolling the Dough

• After the dough has rested, it is flattened using a rolling pin or a mechanical dough roller. The dough is rolled into a thin sheet, typically about 2-3 millimeters thick. This process requires careful, even rolling to ensure the sheet is uniform in thickness.

• In commercial production, mechanical rollers are used to flatten large quantities of dough quickly and evenly.

Cutting the Noodles

• Once the dough has been rolled out into a thin sheet, it is folded over itself or rolled up into a log shape before being cut. The rolled dough is sliced into long strips using a sharp knife or a noodle-cutting machine. The width of the noodles depends on the specific type of soba, but they are typically 4–6 millimeters wide.

• In traditional methods, a sharp knife (called a hocho) is used to slice the dough, ensuring consistent noodle width. In commercial settings, automatic noodle-cutting machines are used for precision and efficiency.

Rinsing and Resting Again

• After the noodles are cut, they are briefly rinsed in cold water to remove excess starch and prevent them from sticking together. This rinsing step also helps improve the texture of the noodles.
• The noodles are then left to rest again for a short period to allow the strands to firm up before cooking or packaging.

Quality Control

• Throughout the manufacturing process, quality control measures are taken to ensure that the soba noodles meet certain standards. These checks may include verifying the thickness of the noodles, the consistency of the dough, and the texture after cooking.
• The final noodles are taste-tested for flavor and texture, and they are evaluated for their ability to hold up when cooked, particularly in soups or broths.

Packaging 

• In commercial production, soba noodles are packaged in vacuum-sealed bags, bundles, or trays. They may also be frozen for longer shelf life. Fresh soba noodles are often sold in refrigerated sections, while dried or frozen versions are available for longer storage.

• For dried soba noodles, they are typically air-dried or sun-dried before packaging to ensure they can be stored for extended periods.