Provided are noodles with a preferable texture that is elastic, chewy, and firm to bite, and with which the flavor of a sauce can be maintained while chewing. This production method for noodles includes extruding and shaping a dough using 40-120 kgf/cm2 of pressure, said dough being prepared from a raw material powder that contains, in a mass ratio from 1:99-29:71, durum flour and medium strength wheat flour with a crude protein content of 10% or higher.
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