A process for instant dried noodles is provided wherein durum wheat flour is used as a main raw material, and in addition solid fat or oil is added, and in the noodle producing process dough obtained by a conventional method is made to a small mass or a plate shape by applying a pressure to the dough under reduced pressure, cut out to as a form of noodle strip, gelatinized, and dried with hot wind. Instant pasta having extremely excellent in taste, texture and unfastening can be prepared. Thereby instant noodles (which cannot be obtained in the prior art) can be produced using durum wheat flour as a main raw material.可製造出一種速食乾燥義大利麵，係以硬粒小麥粉為主要原料，另於麵原料添加固態狀油脂，且將在製麵步驟中以常法所製得之麵糰，在減壓下施加壓力製作成小塊或板狀後，切出製成麵線，並於α化後，以熱風加以乾燥，且在入口品質、口感、鬆軟程度中非常良好者。藉此，可提供一種(如習知中無法實現之)以硬粒小麥粉為主要原料所使用的速食麵及其製造方法。
