Objective The effects of different water additions on the cooking loss water absorption texture and sensory properties of whole wheat noodles were analyzed to optimize the amount of water added in the preparation process of whole wheat noodles. Methods The effects of different water contents 40% 41% 42% 43% 44% 45% on ten quality indicators of whole wheat noodles including hardness adhesiveness elasticity cohesiveness gumminess chewiness springiness cooking loss water absorption and sensory scores were determined. Correlation analysis was conducted on the quality indicators and principal component analysis PCA was used to obtain the principal component factors and their related data indicators. The comprehensive scores of the quality indicators of whole wheat noodles at different water additions were calculated. Results The effects of different water contents on the cooking loss water absorption texture, and sensory properties of whole wheat noodles varied and there was a significant correlation between the quality indicators. Among the six levels of water addition noodles with the water content of 41% had the highest comprehensive score followed by 43% and 42%. Moreover the quality indicators of whole wheat noodles with water contents of 41% 42% and 43% differed significantly from the other three groups p<0. 05 . Conclusion The water addition significantly affects the quality of noodles and the optimal comprehensive quality index of whole wheat noodles is achieved when the water content is 41% of the whole wheat flour.