更科(そば専用)

Sarashina AP (Soba-Dedicated)

その他

A compact all-in-one noodle machine for handmade soba, including a kneader, rolling press, and Sarashina-P. Even 100% buckwheat soba is easy to make!

Features

● Kneader:
・Comes standard with the Super Kneader, a mixer dedicated to handmade noodle dough. Its ultra-slow rotation enables thorough kneading. The left and right blades are removable for easy cleaning, ensuring hygiene.

●Rolling Press:
・Mechanically reproduces the dough ball-making process. By pressing the dough into a ball shape while rolling it, a firm, multi-layered dough ball is formed.

●Flat Roll Section:
・Mechanically reproduces the stretching process. Like handmade noodles, the dough can be stretched both lengthwise and widthwise, not just in one direction. The resin roll prevents excessive pressure. A foot switch allows roll control even when both hands are occupied.

●Cutter Section:
・Mechanically reproduces the drawing-cut technique of a kitchen knife. Unlike the push-cutting method used by other manufacturers, the blade slides to draw-cut the dough, resulting in high-quality noodles with sharp, well-defined edges.

Key Specifications

Noodle Production Capacity	150–300 servings/hour
Water Content	Water Content: 40%–65% (*varies by recipe)
Rolling Method	Handmade-style cross-directional rolling
Cutting Method	Knife cutting

Noodle-Making Process

Kneading (Neri)

Kneading is so fundamental that it is said to determine the quality of the noodle. Our proprietary blade mechanism faithfully replicates hand-kneading by creating zones of pressure and release. From hydration through kneading, it evens out any inconsistencies in moisture distribution, resulting in a smooth, uniform dough.

Kikumomi (Chrysanthemum Kneading)

Kikumomi is an essential step that plays a critical role in the processes that follow. By rotating the dough while removing air and applying pressure, the kikumomi effect reaches all the way to the interior of the dough.

Finishing Stretch

Just like a handmade noodle artisan, the 2 kg dough ball is wrapped around a rolling pin and gradually stretched in stages. Because soba dough tears easily and requires delicate handling, the roll's rotation speed, shape, and material are carefully designed to minimize friction and allow for a gentle, even finish.

Knife Cutting

Using the same drawing-cut principle as slicing sashimi, this method differs from the push-cut technique — which can damage the dough structure — by cutting without disruption, achieving sharp, well-defined edges that also enhance texture. Compatible with ultra-high-hydration noodles, it operates quietly, causes minimal blade wear, and allows adjustment to your preferred noodle width.

Product Specifications

Product Name (※1)	Mixer (※2)	Rolling Press (※2)	Dimensions (WxDxH)	Power	Voltage	Frequency
Sarashina AP-6	SN-6P	RP-200P	1460×725×1295 mm	635 W	１Φ100 V	50／60 Hz

※1 When the noodle machine is purchased as a standalone unit, the product name is 'Sarashina P.'
※2 Each machine component is also available for purchase individually.