In order to promote the strategy of potato staple food， this paper investigates the effect of potato starch addition on the dough characteristics， cooking， textural and digestive properties of fermented noodles by adding different levels of potato starch. The results showed that with the increase of potato starch addition (0%-55%)， the gelatinization initial temperature of the mixed powder decreases， the enthalpy value increases， and the termination temperature does not change significantly. The water absorption， formation time and stabilization time of the flour mix dough all tended to decrease and the dough tended to be more of a solid material， resulting in a significant decrease in the firmness， elasticity and chewiness of the fermented noodles (P<0.05). By simulated in vitro starch digestion， the rate of starch hydrolysis was found to increase with the addition of potato starch， and the predicted value of glycemic index was significantly lower with the addition of potato starch compared to the control group (P<0.05). In summary， the pasting， textural and digestive characteristics of the flour dough mix and fermented noodles were better at 45% potato starch addition.