The present invention relates to a manufacturing method of dough for noodles, which allows consumers to feel the soft, glutinous and excellent texture of noodles by using barley flour which is further nutritionally excellent than wheat flour. According to an aspect of the present invention, the manufacturing method of dough for noodles comprises the following steps: (a) mixing 72-88 parts by weight of tetrastichum flour and 18-22 parts by weight of taro powder to prepare a dough mixture (b) putting 34.2-41.8 parts by weight of water with respect to 90-110 parts by weight of the dough mixture, and kneading the same to manufacture dough and (c) aging the dough at room temperature or a low temperature for a fixed period of time. The manufacturing method of dough for noodles further comprises the following step: (d) manufacturing noodles including common noodles, chopped noodles, thin noodles, medium noodles, Udon noodles and Ramen noodles by using the aged dough. According to the present invention, dough for noodles is manufactured by using only barley flour which is further nutritionally excellent than wheat flour, especially using the properties of taro powder instead of wheat starch. Accordingly, the manufacturing method of dough for noodles can obtain dough for noodles with soft, glutinous and excellent texture including common noodles, chopped noodles, thin noodles, medium noodles, Udon noodles and Ramen noodles, and the relevant noodles. Furthermore, consumers feel the excellent texture of noodles manufactured according to the present invention and can consistently take nutritive components of taro and barley.COPYRIGHT KIPO 2016본 발명은 밀가루보다 영양학적으로 우수한 보리 가루를 이용하여 부드럽고 찰지며 우수한 식감을 느낄 수 있는 면류용 반죽물 제조 방법에 관한 것으로, 본 발명의 일 측면에 따른 면류용 반죽물 제조 방법은, (a) 72~88 중량부의 늘보리 가루와 18~22 중량부의 왕토란 가루를 혼합하여 반죽용 혼합물을 준비하는 단계 (b) 상기 반죽용 혼합물 90~110 중량부에 대해 34.2~41.8 중량부의 물을 넣고 반죽하여 반죽물을 만드는 단계 및 (c) 상기 반죽물을 (상온 또는 저온에서) 일정 시간 동안 숙성하는 단계를 포함할 수 있고, (d) 상기 숙성된 반죽물을 이용하여 국수, 칼국수, 소면, 중면, 우동
