Goto Udon is produced by using the hand-stretching technique like Somen and Inaniwa Udon as following process: (1) A piece of long and thick string-shaped dough is cut out spirally from the dough stretched thick and round with a sickle (due to this process, Goto Udon is also called "Kamakiri Udon" [Udon noodles cut by a sickle]), (2) the cut out string-shaped dough is hung by crossing on two sticks placed in parallel and a little apart adding strength slightly, (3) the dough is stretched by widening the space between the sticks gradually, (4) the stretched dough is removed from the sticks, and then similarly hung on two sticks by crossing them, adding strength.
厚めに丸く伸ばした生地を鎌で渦巻き状に切り出した後（この工程から『鎌切りうどん』とも言われる）、少し力を加えながら横に並べた二本の棒に8の字にかけてから、棒の間隔を少しずつ引き伸ばした後、一旦、生地を外してからまた力をかけながら生地を棒に8の字にかけていく、というそうめんや稲庭うどんのような手延べ製法で作られる。