Method of producing noodle by extruder

A method for preparing squeezed noodles is provided to increase the uniformity of dough and facilitate the separation of noodle lines by gelatinizing the dough through a first extruder without using a mixer, and then passing the gelatinized dough through a second extruder. A method for preparing squeezed noodles comprises the steps of: (a) mixing noodle ingredients that include 10~90% of wheat flour and 10~90% of at least one selected from the group consisting of potato starch, sweet potato starch, tapioca starch, corn starch, buckwheat flour, black rice flour and acorn flour; (b) passing the mixed noodle ingredients and water through a first extruder to knead them and gelatinize the dough; (c) cooling the gelatinized dough to 40‹C or below; (d) passing the gelatinized dough through a second extruder to squeeze out noodle lines; (e) cutting the squeezed noodle lines; (f) forming the cut noodle lines into a fixed shape by a mold; (g) firstly drying the formed noodles at a temperature of 40~70‹C and a relative humidity of 20% or more for 1~20min; and (h) secondly drying the firstly dried noodles at 60~100‹C for 30~60min.