A method for producing noodles having good noodle-making properties and good texture. A method for producing multilayer noodles. The method includes preparing a multilayer fabric having a multilayer structure including an A layer and a B layer, and at least one outermost layer of the multilayer structure being the A layer. The layer A noodle dough is prepared by adding and mixing kneading water having a temperature of less than 30 ° C. to the raw material powder, and the layer B noodle dough has a temperature of 30 ° C. to 50 ° C. It is prepared by adding and mixing less than kneading water. [Selection figure] None【課題】製麺性が良く、かつ食感が良好な麺を製造する方法。【解決手段】多層麺の製造方法。該方法は、Ａ層及びＢ層を含む多層構造を有し、かつ該多層構造の少なくとも一方の最外層が該Ａ層である多層生地を調製することを含む。該Ａ層用の麺生地は、その原料粉に温度３０℃未満の練り水を添加、混合して調製されており、該Ｂ層用の麺生地は、その原料粉に温度３０℃以上５０℃未満の練り水を添加、混合して調製されている。【選択図】なし
