The processing parameters were optimized in unconventional spaghetti productions by using Chinese wheat flour. The results show that the optimal dough is mixed by addition of water in 28%～30%, at the temperature of 5～15℃, with the vacuum of 60～80kPa, and then the dough is extruded at the temperature of 35～45℃. The quality of spaghetti is controlled by optimizing the parameters of temperature and humidity in pre-drying, main-drying and balance-drying in an industry production line of spaghetti.