Soba Making Workshop
On March 13th, we went for a soba (Japanese noodle) workshop with 9 students.
Guided by the sensei, the soba master, students worked in pairs, mixing the flours and kneading the dough. While the Italian team had a smooth technique, another pair called themselves “the soba murderer”, nearly spoiling the dough…
The next step was to cut the dough into the noodles. The Chinese student had an impressive technique, cutting the dough so thin that it almost looked professional. The Italian team was somewhat better in kneading than cutting, and the “soba murderers” cut their soba so thick, the sensei called it “sobaghetti”.
At the end of the workshop, everyone cooked and ate their handmade soba. We were lucky enough to try sensei’s soba, which was by far the best.