Objective To explore the changes in the texture and noodle quality of potato flour and cooked flour pasta sheets under different salt addition levels.Methods The effect of salt addition on the texture and quality of potato flour pasta sheets was investigated. Principal component analysis (PCA) was used to reduce the dimensionality of texture data, and infrared spectroscopy was used to analyze protein structural changes. Correlation analysis was conducted using fuzzy sensory evaluation.Results The primary principal component of pasta sheet texture is the hardness factor, which shows a strong correlation with breakage rate, cooking loss rate, and other texture characteristics. The second principal component represents elasticity, with a strong correlation to toughness and tensile properties. The overall texture evaluation is more influenced by the primray principal component. The ordered structure content in raw potato flour pasta sheets is higher than in cooked flour pasta sheets. The texture, sensory properties, tensile characteristics, and cooking performance of the pasta sheets are optimal when salt is added at 0.8% and 1.0%, respectively.Conclusion A moderate addition of salt improves noodle quality. Salt influences pasta sheet texture by influencing the conformation of protein networks in the pasta sheets. Pasta sheet texture is closely related to noodle quality, and cooked flour noodles are less affected by salt, showing more stable properties.