A method for the preparation of noodles from semolina, wherein an oat fibre preparation is added to the semolina, the preparation being obtained from husked oat grain, containing from 40 to 48% by wt. of dietary fibre, including from 20 to 25% by wt. of water-insoluble fractions and from 19 to 23% of water-soluble fractions, from 14 to 25% by wt. of protein, from 1 to 12% by wt. of fats, from 2 to 25% of available carbohydrates, having a humidity not higher than 12% by wt., fineness D[0.9] from 100 to 300 µm, the preparation being added in the amount of from 4 to 20% by wt. of dry preparation in relation to the flour-preparation mixture, water in the amount of 32.0% by wt. to 40% by wt. in relation to the flour-preparation mixture is added to the mixture gradually at a temperature of 35°C, and then the dough obtained from the ingredients mentioned above is mixed for 1÷15 minutes. Next, the dough is extruded at a temperature of 40°C to 50°C, the extruded noodles are dried until they reach a water content of 11÷12% by wt., and then cooled. The invention also pertains to the noodles.
