Steps

1. In the wooden bowl, place the soba flour (1kg) and mix while gradually adding water by hand.
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2. Mix with both hands until the water and flour combine into small granules. Trace the bottom of the bowl with all ten fingers, ensuring water reaches every grain of flour. (Key Tip!) Be careful not to knead too much, which strengthens gluten.
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3. Continue mixing while gradually adding adjustment water (temizu) until the flour forms a cohesive mass. Do not add all at once; adjust the water according to the day's humidity.
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4. Once there are no powdery parts and the entire mixture solidifies, knead firmly with body weight.
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5. Knead until the rough surface becomes smooth. This is called 'kiku-momi' (chrysanthemum kneading).
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6. After the surface is smooth, perform the final kneading. (Key Tip!) Unlike udon, soba does not require resting; it should be worked on immediately.
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7. The resulting soba dough ball should have a moist texture.
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8. Sprinkle the work surface with dusting flour (soba flour), place the dough ball on it, and begin stretching with a rolling pin, applying body weight.
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9. Once the dough ball has become a large, round shape, work quickly with the rolling pin to stretch it, being mindful not to let the surface dry out. (Key Tip!) Stretch and cut the dough immediately after forming the ball.
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10. Skillfully manipulate the round, stretched soba dough with the rolling pin and hands to form an even square.
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11. Tightly roll the soba dough onto the rolling pin. Work at the base, ensuring it doesn't dry out. Maintain an even thickness of the dough.
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12. After stretching the top half of the dough, roll it up, flip it over, and stretch the remaining half. Efficiently use three rolling pins during this process.
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13. Fold the stretched soba dough, checking the thickness of the edges to ensure evenness. Fold it to determine the length of the noodles.
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14. Use the soba-cutting board (manaita) as a ruler and cut the soba into uniform widths with a knife. (Key Tip!) The cutting board's vertical wood grain minimizes lifting.
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15. The knife is for the final touch; if the dough isn't even from the stretching stage, it won't cut uniformly. Therefore, the stretching process is crucial.
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16. The dish is complete when all the soba noodles are beautifully and uniformly cut.
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