Udon. That's a great idea! Never thought to make it.
it's nice, like I said, it's a little sticky so harder to work with than an egg and semolina pasta but it's dead simple
I use about .3-.5 buckwheat and the rest AP, you could probably go all the way to 100% buckwheat but I havn't tried that. and then enough water to get your texture, CAUTION: you can end up with ALOT of pasta this way so add the water and stop while it still seems pretty dry and let it rest cause as the flour hydrates it gets stickier and if you end up having to add more flour it gets a little ridiculous.