Fresh Soba Noodles Gluten Free

This recipe of homemade gluten free soba noodles has been created to achieve 3 main goals. The first was to have all ingredients 100% gluten free, without any chance of being cross contaminated by buckwheat flour, which is often sold without gluten free certification, and the disclaimer that traces of gluten can be present. The second goal was to have absolutely full proof and reliable recipe, that will deliver easy and fast process of soba preparation. The third goal was to have a bonus feature of the dough, stable to withstand the rolling in pasta machine, that makes rolling process much more enjoyable, to the point of having fun with it. The recipe below delivers all of the above.

Freshly made soba takes only 3-4 minutes to be cooked in boiling salted water. We tried 2 warm soba dishes. Soba with canned pink salmon and vegetables,

and soba with smoked bacon, mushrooms and vegetables. Both dishes were pure joy – light, delicious, with quite sophisticated flavours, and nourishing.

The main ingredient in the recipe is Bio-Oz Buckwheat Flour, grown and milled in Australia and certified gluten free. This particular brand of buckwheat flour is a little darker, compared to some other brands, with tiny black specks. It also has a higher that other brands liquid binding capacity, a feature very handy for making soba.

I rolled the dough in the most simple pasta machine, but it can be rolled and cut manually, as well. Fresh soba can be dried, the process takes several hours at room temperature. Dry soba noodles however, are on the fragile side and had to be handled with care.


fresh soba

  • 130g + 50g Bio-Oz buckwheat flour to knead and roll
  • 20g golden flaxseed flour
  • 1 egg (50g without shell)
  • 50ml water
  • 2g (coffee spoon) sea salt

Note: 30g of buckwheat flour was left after kneading and rolling.

canned salmon soba 2 servings

  • one 90-100g can of pink salmon
  • 1/2 cup frozen peas
  • 1 small carrot, thinly shredded
  • 1/2 red capsicum, thinly sliced
  • 1 small or 1/2 large onion
  • olive and coconut oil for frying
  • cumin and caraway seeds, optional
  • sliced avocado, garlic and chilli paste, sesame seeds and fresh dill for serving

bacon and mushrooms soba 2 servings

  • several thin slices of smoked bacon or ham
  • 1 cup of mushrooms, sliced
  • 1 small carrot thinly shredded
  • 1/2 red capsicum, cut in long strips
  • 1 medium onion
  • olive oil and butter for frying
  • cumin and caraway seeds, optional
  • sesame seeds and fresh coriander for serving



Step by step process of preparation, with more photos, can be found here. In short:

  • mix all dry ingredients
  • add an egg, mix it in
  • add water, mix it in
  • work with pastry scraper to reduce the mixture to small wet lumps
  • collect the mixture together, knead the dough to even texture
  • roll the dough

To make fresh soba noodles with any of the fillings:

  • heat the mixture of oils or oil and butter in a deep pan
  • you might add pinch cumin or/and caraway seeds
  • fry bacon/ham pieces (if using)
  • add and gently fry onion, sliced in semi-circles
  • add carrots and other vegetables or mushrooms
  • fry on medium/low heat
  • add salmon, chopped dill and sesame seeds, add cooked soba noodles, stir, turn the heat off, cover the pan with a lid for 1-2 minutes
  • serve


  • add fresh chopped coriander, sesame seeds, cooked soba noodles, stir, turn the heat off, cover the pan with a lid for 1-2 minutes
  • serve
  • depending on the heat you using, and the size of the frying pan, adjust timing when to start cooking soba, as it will take only 3-4 minutes in boiling, salted water
  • soba noodles do not have to be rinsed in cold water before being added to the frying pan with other ingredients


9 thoughts on “Fresh Soba Noodles Gluten Free

    1. It is delicious, but what is more surprising, how easy is to make it. I bought pasta machine just to try very exotic types of pasta, works very well.

      1. Pasta machine is a great idea. I am a pasta maniac, and in Italy I find some interesting types of pasta, but not commercialized, like pasta with spinach, with saffron, with olives, with herbs. And the taste is absolutely fantastic.

    1. Thank you, it is probably the easiest recipe to make. Simple, straight forward and reliable. The taste is more interesting compared to quality gluten free pasta.

  1. I had the hardest time using a simple pasta machine on my gluten-free pasta dough, so I got rid of it. I now just roll out the dough, 90g at a time, using a sturdy plastic pattern (homemade also!) as a guide, then simply cut the noodles or lasagna with a knife (using a ruler). I don’t dry them, but, believe it or not, they can be frozen — most convenient.
    Thank you Irene for so many useful recipes.

    1. Thank you Joelle, I did exactly the same with my first recipe, using only buckwheat flour. The dough was not as flexible. This one is just a joy to work with. The other pasta dough, based on gluten free flour mix with addition of quinoa and flaxseed flour, I use only to make ravioli and dumplings, so I roll it all by hand, each piece individually, 2 pieces for ravioli, which I make extra large. Glad to hear that you use the ruler. I also use it for many purposes in the kitchen.

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