To provide a method for preferably manufacturing noodle containing no wheat flour nor gluten by using a roll type noodle making machine.SOLUTION: There is provided a method for manufacturing noodle including a process for preparing a dough containing a raw material flour containing practically no wheat flour nor gluten and pregelatinized starch, and water and making noodle by using a roll type noodle making machine, in which solution viscosity measured by a following measurement method of the pregelatinized starch is 50 mPa s or more. (Measurement method of solution viscosity of pregelatinized starch) 2.4 g of ethanol is added to 1.2 g of the pregelatinized starch as a solid component and stirred, then water is added to be total 30.0 g, and further after stirring, viscosity after holding at 25°C for 30 min. is measured at 160 rpm by using a Rapid Visco Analyzer.SELECTED DRAWING: None【課題】小麦粉及びグルテンを含まない麺類を、ロール式製麺機を用いて良好に製造する方法を提供する【解決手段】実質的に小麦粉及びグルテンを含まず、且つα化澱粉を含む原料粉、及び水を含む生地を調製し、ロール式製麺機を用いて製麺する工程を含む麺類を製造する方法であって、前記α化澱粉の、以下の測定方法で測定された溶液粘度が、５０ｍＰａ・ｓ以上であることを特徴とする製造方法。（α化澱粉の溶液粘度の測定方法）固形分として１．２ｇのα化澱粉に、２．４ｇのエタノールを添加して撹拌した後、合計３０．０ｇになるように水を加え、さらに撹拌後、ラピッドビスコアナライザーを用いて、２５℃で３０分間保持した後の粘度を、１６０ｒｐｍで測定する。【選択図】なし
