To provide a manufacturing method of noodles capable of manufacturing noodles having good viscoelasticity, especially good elasticity, and excellent in texture at good efficiency.SOLUTION: The manufacturing method of noodles is a manufacturing method of noodles in which starch is blended with a raw material powder, having a previous process for mixing the raw material powder for fluid dough containing grain flour with water of 0.65 times amount to prepare a fluid dough, and post process for mixing the fluid dough with a raw material powder for main dough containing grain flour to prepare main dough and obtaining noodles by using the main dough, in which percentage of the raw material power for fluid dough is 5 to 50 pts.mass based on total amount 100 pts.mass of the raw material used for manufacturing noodles, one or both of high protein wheat flour and wheat protein with the raw material powder for fluid dough and protein content per unit mass of the raw material powder for fluid dough is larger than protein content per unit mass of the raw material powder for main dough.SELECTED DRAWING: None【課題】良好な粘弾性、特に良好な弾性を有していて食感に優れる麺類を効率良く製造し得る、麺類の製造方法を提供すること。【解決手段】本発明の麺類の製造方法は、原料粉に澱粉が配合されている麺類の製造方法であり、穀粉を含有する流動生地用の原料粉を０．６５倍量以上の水と混合して流動生地を調製する前工程と、該流動生地を、穀粉を含有する本生地用の原料粉と混合して本生地を調製し、該本生地を用いて麺類を得る後工程とを有し、前記前工程で用いる前記流動生地用の原料粉の割合が、麺類の製造に用いる原料粉の総量１００質量部のうち５～５０質量部であり、前記流動生地用の原料粉に高蛋白小麦粉及び小麦蛋白の一方又は両方を配合するとともに、該流動生地用の原料粉の単位質量あたりの蛋白質含量を、前記本生地用の原料粉の単位質量あたりの蛋白質含量よりも多くする。【選択図】なし
