With the buckwheat heart powder 65% , flour 30% , gluten powder 3.5% and salt 1.5% , adding potassium carbonate and konjac powder, we explore the formula of high content buckwheat noodles and the influence of drying methods on the quality of buckwheat noodles through the uniform test. Experiments show that: adding potassium carbonate and konjac powder can reduce the ratio of broken noodle and cooking loss rate, and prolong the cooking time of buckwheat noodles. When adding quantity of potassium carbonate and konjac powder reaching the total quality of buckwheat heart powder, flour, gluten, salt for 0.30% and 0.60% , the buckwheat noodles quality can be guaranteed.