PURPOSE: To volume-produce raw noodles which have taste and texture like hand-made noodles and can keep the quality for a long period of time by kneading and rolling the dough of the buckwheat flour under specific conditions, when the noodles are produced through the processes of first aging, kneading, second aging and rolling.

CONSTITUTION: The starting flour mainly comprising wheat or barley flour is kneaded together with water to prepare the dough for noodle. This dough is subjected to the processes of first aging, kneading, second aging and rolling and cut into noodle lines. A three-dimensional network structure made of gluten is constructed in the dough for noodle, and the dough is kneaded and rolled so that the 3-dimensional structure may be maintained.