To provide a method for producing noodles highly superior in palate feeling to conventional handmade-like noodles produced mechanically and entirely the same as genuine handmade noodles through partly introducing a production process having been assumed as a taboo so far, and to provide a production unit for such noodles.

A bottomed casing 11 is equipped with a pair of kneading blades 12 standing against each other so as to mutually rotate reversely; each of the kneading blades 12 is made up of a kneading blade 14 and a straight blade 15 shorter than the blade 14, both the blades 14 and 15 being set up symmetrically around the revolving shaft of the blade 12. When the kneading blades 12 rotate, the shorter straight blades 15 mix wheat flour together with a saline solution and make a noodle mass, which is, in turn, pressurized by the kneading blades 14 while being extruded in the axial direction of the kneading blades 12 and pressed by the edges of the blades 14 against the bottom of the casing 11. Using this unit, the temperature of the noodle mass is raised by high-speed kneading and can be aged by making use of the resultant heat generated.