PURPOSE: To prepare a spaghetti-like wheat vermicelli having high tenacity, by kneading and mixing a vermicelli pastry made from heat-treated rice flour and hard wheat flour with another vermicelli pastry made from medium wheat flour and herad wheat flour, and rolling and forming the kneaded mixture to vermicelli.

CONSTITUTION: 100pts. of a flour mixture composed of 90pts. of heat-treated rice flour and 10pts. of hard wheat flour is mixed with about 30pts. of saline water having a Baume degree of 3W8°, and the mixture is kneaded and aged by leaving to stand for 2W10hr. Separately, 100pts. of a flour mixture composed of 70pts. of medium wheat flour and 30pts. of hard wheat flour is mixed with 35pts. of saline water having a Baume degree of 3W8°, kneaded, and aged by leaving to stand for 1W5hr. 3pts. of the formed vermicelli pastry is sandwiched with 7pts. of the latter vermicelli pastry, and the composition is kneaded, rolled to a web, and slitted to obtained the objective wheat vermicelli. The product may be dried spontaneously to obtain a spaghetti-like dried wheat vermicelli having high tenacity.