The invention discloses a processing method of aluminum-free wet vermicelli. The method comprises the steps of: (1) raw material batching; (2) gelatinizing; (3) dough kneading and modifier adding: adding soda ash, salt and konjak gum respectively accounting for 0.20%, 2.00% and 1.00% of the total weight of the starch obtained in step (1), mixing added materials with raw material starch and the starch sauce from step (2) uniformly, adding water supplementally till the total amount of the added water up to 70% of the raw material starch by weight, and kneading the dough for about 10min so as tomake the starch ball uniform and soft; (4) extrusion and curing: putting the kneaded dough in a sealing environment for 0.5h, conducting extrusion so as to obtain vermicelli, which is then put into boiling water for curing for 1-2min immediately; (5) staling and cold preservation. The aluminum-free wet vermicelli prepared by the method of the invention has moderate hardness and softness, chewy texture, and smooth mouthfeel. Easy to be unfolded flatly, the vermicelli has smooth texture, good viscoelasticity, unsticky and hard broken cut strips.