In this study, effects of different rolling pressures (1-5MPa) on qualities of wheat noodles were analyzed. Qualities of wheat noodles were analyzed by the texture profile analysis (TPA) while the correlations between the rolling pressures and qualities of wheat noodles were obtained. The results showed that the lower rolling pressures (1-2MPa) had significant effects on the qualities of wheat noodles while the hardness, adhesiveness, springiness, chewiness, and gumminess increased and the cohesiveness decreased with the increasing rolling pressures. However, the higher rolling pressure did not significantly affect qualities of wheat noodles. This study can provide a reference for improving qualities of wheat noodles in rolling process.