The study was carried out with the buckwheat flour and wheat flour as the main raw material. Results are as follows： pre-gelatinization, gluten, sodium carbonate and content of konjac flour have a significant effect on the quality of the buckwheat noodles ; it has been tested that pre-gelatinization is the prerequisites and the optimum proportion is to add 3% gluten, 0.4% sodium caibonate and 1.2% konjac flour to improve the content of buckwheat flour of the buckwheat paste noodles.