The invention discloses an improved production technology for fine dried noodles. The improved production technology comprises the following steps: A, kneading a dough, namely selecting
wheat flour with the
gluten content of 32-34% and the
protein content of 18-19%, and kneading the dough, wherein a
mixing ratio of the
wheat flour to water is 2:1; B, curing, namely carrying out standing on the dough in an environment at the temperature of 40 DEG C and the
humidity of 70%, and curing for 3 hours; C, pressing into sheets, namely putting the cured dough into a noodle press, and pressing into the sheets with the thickness of 1mm; D, preliminary
drying, namely putting the sheets into a
drying room, and
drying for 10 minutes while a drying temperature is controlled to be 45-55 DEG C; E, slitting, namely slitting the preliminarily dried sheets; F, drying, namely drying the noodles; G,
cutting, namely
cutting the dried noodles according to set length; and H, packaging, namely weighing the
cut fine dried noodles, and packaging. The improved production technology for the fine dried noodles has the advantages that defects of the prior art can be solved, and fracture rate of the fine dried noodles is reduced.