The effects of Syrian wheat class and locally produced flour types on the rheological properties of instant noodles production were investigated. Two wheat classes (soft and durum) and two varieties of each were selected. These varieties were milled into standard flour (80% extraction rate) and high quality flour (72% extraction rate). Dough rheological properties were evaluated by farinograph and extensogarph techniques. Noodles cooking properties were measured according to the AACC approved methods. The rheological characteristics and the statistic analysis revealed significant differences among the selected varieties, and reflected directly and significantly on the cooking properties of the resultant noodles samples. This indicated the possibility of using farinograph and extensogarph techniques in predicting the quality of the resulting noodles. Furthermore, F test and distribution of variance analysis showed that wheat class was of a vital and significant effect on dough rheological properties and noodles quality comparing by wheat variety and flour type.