So I had this holy experience at this archetypical Japanese-purist-master noodle joint outside of L.A. (Otafuku) and the greatest of them all was something I had never had before - served on a shiro mat, sarashina noodles. White, glossy, sticky/slick, dense, and the quietest, warmest semi-wheat flavor ever.
Anyway, I want to learn how to make this at home. Handmade, not from dried. I've been eyeing this book called Book of Soba, which I'll probably get, but it only has a recipe for regular soba, the brown hearty buckwheat stuff, not this cloud-noodle stuff.
So does anyone know how to make sarashina noodles?
And, also - any tips on making regular soba noodles at home?