1 poundfresh weight dried weight
By Helen Witty and Elizabeth Schneider
Buckwheat flour is very low in gluten, so dough made from it tends to lack cohesion and elasticity; hence the inclusion of gluten flour. You must, knead this dough very thoroughly, by whatever method you choose, to “develop” the gluten. The noodles will be darker and grainier than imported Oriental buckwheat noodles, with a more pronounced buckwheat flavor.