Easy-to-cook and easy-to-brew noodles of physical fabrication process

Easy-to-cook and easy-to-brew noodles of physical fabrication process, comprising the following steps:

• providing an appropriate amount of strong/medium strength flour or semolina or durum wheat flour as a noodle base material;
• mixing the noodle base material with water and salt;
• subjecting a mixture of the noodle base material, water and salt to extrusion molding to form moderately thick or thinner noodles;
• steaming the formed noodles to be fully cooked;
• cutting the steamed noodle quantitatively;
• and
• placing the steamed and quantitatively cut noodles on a net-like belt conveyor in an enclosed space and blowing hot air flow of a temperature of about 120-150° C. at a flowing speed of 10 m/s toward the noodles for about 4 minutes, in which in first 2 minutes, the hot air flow is blown toward the noodles in a direction from an upper side toward a lower side, while in last 2 minutes, the hot air flow is blown toward the noodles in a direction from the lower side toward the upper side, so that uniform drying is achieved by means of such an enclosed arrangement, and an effect of uniform semi-puff drying of the noodles is achieved to make easy-to-cook and easy-to-brew pasta.