The present invention relates to a method for producing cutlery which contains potato starch, tapioca and gluten, and comprises a first raw material mixing step of mixing wheat flour, potato starch, tapioca and gluten； A second raw material mixing step in which the mixture is mixed with eggs, soybean oil, and salt； A third mixing raw material kneading step of kneading 8 to 14% by weight of a secondary mixed raw material mixed in 86 to 92% by weight of the mixed primary raw mixed raw material at a turnover rate of 30 per minute for 8 to 12 minutes； Kneading the raw material for the fourth mixed material by kneading 33 to 37% by weight of the kneaded third raw material mixture with 63 to 67% by weight of water of 8-12 degrees C for 25-30 minutes at a rotation rate of 1 minute and 30 minutes； Aging the kneaded raw material mixture to agitate the kneaded fourth raw material mixture for 5 to 7 minutes； And a fifth raw material mixture kneading step of kneading the aged mixed raw material at a turnover rate of 1 minute and 30 minutes for 25 to 30 minutes. According to the present invention, nutritional components having potato starch, tapioca, and gluten are included as compared with the conventional knife noodles using only wheat flour as a raw material, so that nutrition balance can be achieved, and potato starch, tapioca, By using the gluten as a raw material, it is possible to produce a noodle soup which can be manufactured at a more economical cost and has better stickiness and higher nutritional value than conventional noodles containing potatoes, and which improves texture, aesthetics and lag.본 발명은 감자전분 및 타피오카, 글로텐를 함유한 칼국수 제조방법에 관한 것으로, 소맥분, 감자전분, 타피오카, 글루텐으로 혼합하는 1차원료혼합단계； 계란, 콩기름, 소금으로 혼합하는 2차원료혼합단계； 상기 혼합된 1차혼합원료 86-92중량%에 혼합된 2차혼합원료 8-14중량%으로 1분에 30회전률로 8-12분동안 반죽하는 3차혼합원료 반죽단계； 상기 반죽된 3차 혼합원료 33-37중량%에 8-12도씨의 물 63-67중량%으로 1분 30회전률로 25-30분 반죽하는 4차혼합원료 반죽단계； 상기 반죽된 4차 혼합원료를 5-7분 숙성시키는 반죽 혼합원료 숙성단계； 상기 숙성된 혼합원료를 1분 30회전률로 25-30분 반죽하는 5차혼합원료 반죽단계를 포함하는 것을 특징으로 한
