PURPOSE: To prepare instant macaroni which can be served by cooking only for a short time, by mixing a raw material such as wheat flour, etc. with specific amount of starch originated from a rhizome, kneading and forming the mixture, coating with a surface active agent, and drying with hot air under kneading.

CONSTITUTION: 85W75wt% of durum wheat flour or high gluten wheat flour is mixed with 15W25wt% of starch originated from rhizomes such as sweet potato starch, tapioca starch, etc., and the mixtute is kneaded with water. The dough is formed under pressure by conventional method, and steamed or boilied in hot water. The product is immersed in a liquid containing a surface active agent such as glycerol fatty acid ester, whereby coated with the surface active agent. The coated product is dried with hot air at a temperature above the gelatinization point of the starch contained therein under kneading. Instant macaroni having surface cracks can be prepared by this procedure.