Abstract: The raw material used was buckwheat, and the flour was obtained with three different types of milling methods high-speed, airflow, and wall-breaking. The color, fluidity, filler, hydration properties, oil, and other powder properties of the flour were investigated under these techniques. The properties of buckwheat noodles include water absorption, cooked broken rate, and cooking loss rate. The findings highlight the importance of significant differences in the quality attributes of buckwheat flour milling and buckwheat noodles. Although high-speed powder flow is a superior method for preparing buckwheat flour compared to other methods, it still exhibits weak water-holding capacity, oil-holding capacity, solubility, and other characteristics. The water holding capacity, oil holding capacity, solubility, dissolution, and overall color difference of airflow powder were 1.54 g/g, 0.86 g/g, 9.54%, 2.77 mL/g, and 6.13, respectively. Noodles made from airflow flour showed the highest water absorption rate at 182.09%, while the rates of cooked broken strips and cooking loss were 13.69% and 13.38%, respectively. The wall-broken flour index did not exhibit any particularly noteworthy results. Therefore, the quality of the airflow flour was high and much appropriate for deep processing buckwheat as a culinary ingredient.