1. Chef Makamoto kneads the soba dough for about five minutes.
2. With a thin, long pin, he rolls it into a wide rectangle, rotating it and sprinkling it with uchiko (dusting flour) as needed, and finishes the edges with a smaller pin, to a thickness of about 1/8 inch.
3. Next, he folds the dough four times, adding uchiko between layers. Using a board as a guide, he cuts through 16 layers, twists each small bundle of noodles like a skein of silk.
4. Finally he lays the noodles in a floured wooden box. The soba is ready to cook.
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