(1)

In a wooden bowl, mix 800 g buckwheat flour with 200 g wheat flour. Add most of a bowl of 480 ml chilled water. Put the rest to one side.

(2)

Carefully mix the flour and water with your fingers, using slicing movements keeping your fingers straight and pointing downward. Then use your hands to rub the dough around in the bowl. Continue mixing until the moisture is evenly distributed. The dough should be as soft as a baby's earlobe, so add more water if necessary.

(3)

Form the dough into a lump, and then use your palms to knead the outer part of the lump into the interior, letting any air escape.

(4)

Make sure all of the air is out, then form into a ball and smooth out the surface with your hands.

(5)

Sprinkle a little buckwheat flour on a wooden board and a rolling pin. Place the ball of dough on the board, sprinkle flour on it, and then spread it out with your palms to make a disk. Roll it out with the rolling pin, starting at the center and rolling away from you. Place both hands on the pin, and glide them slowly toward the ends of the pin while rolling, to keep the dough at an even thickness.

(6)

Once in a while, sprinkle more buckwheat flour on the dough and rolling pin. After the dough becomes thin, roll it onto the pin, starting at the front. Then roll the dough on the pin, rolling it away from you while gliding your hands left and right along the dough to give it an even thickness.

(7)

Unroll the dough from the rolling pin. Use the pin some more, then roll the dough onto the pin again. Turn it 90 degrees, and then roll it out to make a square 1 mm thick.

(8)

Sprinkle on more flour, fold in half, sprinkle again, and then fold in half again, parallel to the first fold. Lay it so that the long edge faces you, place a board at right angles to the long edge, and use the board as a guide to cut thin strips, starting at one short edge and working toward the other, shifting the guide board slightly after each cut. Sprinkle some flour on the cut noodles as you go.

(9)

Boil plenty of water, then drop in one person's portion, shaking off excess flour and separating the noodles from each other before they fall in the water. Boil vigorously for about 1 min. Quickly rinse in cold water, place in strainer and shake off water, then serve in a mound.