Abstract: The process of making dough by hand allows one to feel it by touching while avoiding over-mixing, resulting in a process that is more flexible and controllable than that of making dough with a mixer. However, the complex relationship of forces involved in manual dough processing severely impedes the dough formation process. But perhaps this relationship gives the handmade wheat flour products mysterious and attractive qualities. In order to understand the characteristics of handmade noodles and dough, the flour milled by three wheat varieties (XM26, ZM30, ZM103) was used as raw materials to make dough and noodles by dough mixer, general manual, manual pressing and rolling (including one-direction pressing or rolling, and two-way pressing or rolling). The low-field nuclear magnetic resonance analyzer and texture analyzer were used to measure the moisture distribution and stress relaxation characteristics of doughs prepared in different mixing methods, and the quality of noodles was further analyzed. The results showed that the external force had a significant effect on the quality of doughs and noodles, and it changed with different wheat quality. Both pressing and rolling could promote the combination of water in dough made of strong gluten wheat flour (XM26), but had adverse effects on the transformation of water into combined state in dough made of weak gluten wheat flour (ZM103). In addition, manual dough kneading led to a decrease in the viscoelasticity of dough, and the ability of dough to resist external pressure was weakened. For XM26, the viscoelasticity of pressed and rolled dough was lower than that of traditional manual dough kneading; For ZM30, there was no obvious difference between doughs made by pressing and rolling methods; For ZM103, the viscoelasticity of pressed and rolled doughs was greater than that of traditional manual mixing dough. By analyzing the noodle quality, it was found that the traditional manual mixing led to an increase in water absorption rate and cooking loss of noodles, while a decrease in tensile properties of noodles and the hardness, adhesion and chewiness. Two-way pressing and one-way rolling resulted in a better performance in viscoelasticity of doughs and the quality of noodles. Therefore, differences in the form of forces applied during manual mixing led to variations in dough and noodle quality, with different expressions depending on the source of wheat flour.