The process of producing this utility model comprising the steps of: 1. Preparing the dragon fruit puree and flour. 1.1 Dragon Fruit Puree (a) Removing of the peel of the dragon fruit (b) Washing of dragon fruit peel with water-sodium metabisulfite solution (c) Draining of the peel to remove excess water (d) Blending 2 parts of peel with 1 part water to obtain a peel puree 1.2Fiour (a) sifting of flour prior to measurement to remove lumps. 2. Weighing the needed ingredients such as 256g (50 pcnt ) flour, 247g (48 pcnt ) dragon fruit peel puree and 11.38g (2 pcnt ) salt. 3. Mixing all pre-weighed ingredients thoroughly, adding flour when needed. 4. Kneading the dough until smooth and elastic. 5. Flatting the dough using a dough roller or electric dough flatter set at level 4, dusting the flattened dough from time to time to prevent the dough from sticking. 6. Cutting the dough into a flat noodle using a pasta maker or cutter. 7. Dehydrating the noodles using an electric dehydrator at 60oC for 2 to 4 hours or air-dried for 6-8 hours. 8. Packaging of the noodles in a polyethylene plastic and sealed using a hand sealer.
