Sift the buckwheat and flour together mixing well. Add 1/2 of the water and mix using your hands. Move your hands in a spiral motion, stirring the flour.
When the mixture is evenly distributed, add the remaining water, stirring well, 2 to 3 times. As the water permeates the powder, the colour of the powder will gradually change.
Remove the powder from your fingers. If left in place, the powder will dry and then become mixed in, causing it to break off.
If there is not enough water, catch water in your hand and add to the mix. Continue mixing, being careful not to add too much. Gradually, the flour will form dough. When enough water is added the dough will hold together. When the powder disappears from the surface of the dough, you’re good to go.
Knead the dough into a single ball. Knead well so that the flour is evenly distributed.
The dough becomes smooth, and the surface becomes shiny. Continue kneading until the dough has no more cracks and the surface is smooth.
While pushing out the air inside, rotate the balls along the edge of the bowl to form a conical shape.
Place the tip of the cone down and press it flat with both hands.
Sprinkle flour on a table.
Place the dough on top. Sprinkle a little flour on top of the dough and press down with your hands to flatten
Next, using a rolling pin, roll the dough from the front of the centre of the dough forward.
Repeat rolling several times while rotating the dough to form a circle. Stop at the front so as not to crush the edges. It should be about 7 mm thick at this stage.
Make a rectangle while stretching with the rolling pin until 1mm thick.
Sprinkle more flour to prevent the dough from sticking together and fold carefully.
Use a cooking cutter to cut while adjusting the thickness to your liking.
After cutting, break off the pieces by hand to prevent them from sticking together and place them in a box or airtight container. Please eat it as soon as possible, as it will deteriorate over time and become ragged.