The first is to use the stretching method: after the flour and dough are formed into a ball, the dough is fully matured for a long time, and then the dough is repeatedly stretched manually or by machine to become noodles. This method is mainly manual operation, requires relatively strong experience, and has very strict requirements on the quality and degree of ripening of the flour. It is a highly technical job. Many local famous and specialty noodles in China, such as dragon beard noodles, hollow noodles, etc., all belong to this type.

The second is to use the rolling method: first roll or roll the dough repeatedly into sheets, and then use a special knife to cut it into strips. Domestic generally large-scale machine-made and fresh noodles sold in the market belong to this category, plus drying (or drying) cutting, packaging and other links, they become dried noodles (because wet noodles are hung on bamboo Named after it dries on the pole). In this production process, the degree of maturation of the dough and the surrounding environmental conditions of the noodles during drying are the most important and decisive production factors that affect the quality of the noodles in this link.

Then there is the extrusion method: the dough is placed in a die and pressed, and the dough comes out of the die hole after extrusion. This kind of noodles is called "饸饹" and has a relatively firm texture. We often use this method when making high-fiber noodles with high-fiber whole grain flour mixed with wheat or entirely made of whole grain flour. There are machine pressings and small-scale manual pressings. The pressure of the noodle extruder used in some areas is relatively high. During the multiple extrusion processes, the temperature of the noodles will slowly rise and reach a semi-finished state. The coarse grain noodles produced in this way have extremely high elasticity.