Abstract: Xinjiang hand-stretched noodle is a traditional ethnic food in China, but few studies have investigated it from the perspective of starch. To explore the effects of wheat starch composition, structure, and physicochemical properties on the textural characteristics of Xinjiang hand-stretched noodle, this study collected 14 typical high-quality wheat varieties and analyzed their flour composition (moisture, ash, protein content, and amylose-to-amylopectin ratio), water absorption and swelling capacity, pasting properties, starch molecular weight, and noodle texture properties. The results showed that wheat starch with an amylose-to-amylopectin ratio of 0.30-0.33 and a weight-average molecular weight (M_w) of 6.133×10⁶-6.903×10⁶ g·mol^-1 exhibited moderate water absorption and swelling capacity along with good gelatinization properties. Noodles made from such starch had higher hardness, elasticity, and chewiness, along with moderate resilience, making them suitable for Xinjiang hand-stretched noodle. Statistical analysis indicated a strong positive association between noodle hardness and both flour peak viscosity and trough viscosity (0.68 < r <0.75, P <0.01). Additionally, moderate yet significant correlations were observed with starch peak viscosity, trough viscosity, final viscosity, flour final viscosity, and the amylose-to-amylopectin ratio (0.60 < r < 0.62, P< 0.05). In conclusion, the composition, structure, and properties of wheat starch are key factors affecting the texture properties of Xinjiang hand-stretched noodle. This study provides theoretical support for developing specialty flour for Xinjiang hand-stretched noodle production.