Whole potato flour has high nutritional value, but it is limited in the processing of vermicelli because it cannot form a good gluten structure. In this study, single factor test and double factor test were used to optimize the vacuum and noodles process of whole potato flour noodle. The results showed that the water content had the greatest influence on the overall quality of whole potato flour, followed by the mixing time, the vacuum degree and rotation speed had little influence. The optimum parameters are 36% water addition, 12 minutes mixing time, 0.06 MPa vacuum degree and 60 R/min rotating speed. It provides practical data support for further industrial production of high proportion potato noodle products.