The potato is rich in nutrients. The fresh potato contains about 20% starch, 1.5%~2.3% protein, 0.1%~1.1% fat, 0.6~0.8% crude fiber and minerals and vitamins such as potassium, iron, calcium and selenium. Rich nutrients such as C and B vitamins. The potato has low calorie and comprehensive nutrition, which can adapt to the new needs of modern residents for staple food consumption, and make up for the current convergence of nutrient structure, nutrient imbalance and high calorie. With the advancement of the potato staple food strategy, it is estimated that by 2020 , more than 30% of the potato raw materials will be consumed as staple food, and the potato will be processed into main food products such as steamed bread, noodles and rice flour to realize the transformation of the potato from vegetable consumption to staple food consumption. At present, rice flour is a thin strip-shaped rice product with a rectangular or circular cross section processed by using rice as a main raw material. The moisture content of rice flour is about 45% , but the moisture content of fresh potato is as high as 80% . In addition, the amylopectin content in potato starch is high, the viscosity is large, and it is not easy to gel, so it is impossible to directly mix and process rice flour. In this study, the fresh potato was first removed from the fresh potato, and then mixed with the soaked rice. The mixture was extruded into a double-screw cylinder and directly processed into rice flour. The twin-screw speed and the middle temperature of the extruded cylinder were investigated during the extrusion process. The effect of the ratio of fresh-cut potatoes to the quality of rice noodles.