[Objectives] To screen out the specific wheat varieties for noodle production in Hebei Province and analyze the factors affecting the processing quality of noodle. [Methods] The quality characteristics of grains, flour and noodle of major medium gluten wheat varieties in Hebei Province were detected and analyzed. [Results] The sensory score of noodle is significantly positively correlated with wet gluten content of medium gluten wheat flour, and extensile length, cohesiveness, resilience, elasticity, gumminess, chewiness and extensile distance of TPA of noodle, and is significantly negatively correlated with softening degree. TPA of noodle can indirectly reflect sensory quality of noodle. [Conclusions] Han 7086, Xingmai 4, Liangxing 66, Shiyou 17, Heng 5229 and Liangxing 99 are suitable for producing high-quality noodle, and they can be used as noodle-specific varieties promoted in Hebei Province.