To cook the soba, I brought a large pot of unsalted water to a boil. Salt is typically not added to the cooking water for soba because manufacturers sometimes add salt to the noodles and because the soba is usually paired with a highly seasoned dressing or sauce.
Once the water was boiling, I added 8 ounces of soba noodles and gave them a quick stir to ensure that they were submerged and to prevent sticking. Because soba varies so much from brand to brand, recommended boiling times range from 3 to 10 minutes. Ultimately, I found that it was best to follow the timing on the individual packages. Because soba noodles are more delicate than the typical wheat pasta, it was important to check them early and often during cooking.
Once they were tender but still retained their chew, I drained the noodles in a colander and promptly ran them under cold water until they felt slick. Rinsing is essential to stop further cooking and cool the noodles; it also removes sticky surface starch, helping the noodles remain distinct and separate.
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