The present invention relates to a manufacturing method of rice noodles using dry-milled rice flour and sago starch. Specifically, the manufacturing method of rice noodles using dry-milled rice flour and sago starch comprises: a) a step of mixing 40-55 parts by weight of 60-70°；C water with 100 parts by weight of a dough composition including 95-97 wt% of dry-milled rice flour, 0.5-1.5 wt% of bean flour, 1.5-2.5 wt% of sago starch, 0.2-1 wt% of a thickener, and 0.5-1 wt% of refined salt, and kneading the mixture to manufacture dough； b) a step of fermenting the dough at room temperature for 20-40 minutes； c) a step of heating the fermented dough to 85-105°；C and extruding the dough to manufacture noodles； and d) a step of cutting the noodles, and sealing and packaging the noodles to cool the noodles to -25°；C to -35°；C for at least 24 hours. According to the present invention, rice noodles of excellent quality containing rice flour as a main ingredient, having excellent texture and flavor, maintaining elasticity, and almost eliminating starch elusion can be manufactured. Specifically, rice noodles can be manufactured by using 100% natural materials to provide consumers with rice noodles which can be safely consumed by anyone. Also, the large amount of water necessary for wet milling can be reduced to conserve a valuable resource and contribute to environmental preservation as well as reducing rice flour processing costs to provide rice noodles of excellent quality at competitive prices. Moreover, rice consumption is promoted to greatly contribute to resolving inventory problems.COPYRIGHT KIPO 2018본 발명은 건식쌀가루와 사고전분을 이용한 쌀국수의 제조방법에 관한 것으로, 구체적으로 a) 건식쌀가루 95 내지 97중량%, 콩가루 0.5 내지 1.5중량%, 사고전분 1.5 내지 2.5중량%, 증점제 0.2 내지 1중량% 및 정제염 0.5 내지 1중량%를 포함하는 반죽조성물 100중량부에 대하여 60 내지 70℃의 물 40 내지 55중량부를 혼합하고 반죽하여 반죽물을 제조하는 단계； b) 상기 반죽물을 상온에서 20 내지 40분간 숙성시키는 단계； c) 상기 숙성된 반죽물을 85 내지 105℃로 가열하면서 압출하여 국수를 제조하는 단계； 및 d) 상기 국수를 절단하고 밀폐 포장하여 -25 내지 -35℃로 24시간 이상 냉각하는 단계；를 포함하
