We acknowledge that we work on Ngadjuri land. First Nations People have occupied this land for over sixty thousand years and we acknowledge the rich connection they have to Country. We pay our respects to Elders past and present, and continue to make efforts to learn from their knowledge, as we strive to create a more equitable society that acknowledges past wrong doings.
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A Proud Barossa Valley Tradition
For 90 years Wiech's has been a proud producer of authentic, hand-crafted egg noodles in the beautiful Barossa Valley of South Australia. As one of the region's most treasured pantry staples, our noodles have graced family dinner tables since 1935.
Our commitment to using premium Australian ingredients and time-honoured techniques, ensures that every strand of our noodles is of the best quality. Whether served in a hearty soup, stir-fry or pasta dish, Wiech's Egg Noodles are a delicious and comforting addition to any meal.
Handcrafted
The secret to making the best quality egg noodles is to make no compromises. We use high quality ingredients, no additives or preservatives, and use traditional making methods handed down through generations.
Our dough is made from South Australian free range eggs and Laucke high protein flour. We roll and cut the dough using our 1970's German Noodle Roller & Cutter, which produces noodles which helps give our noodles that distinctive silky texture.
As these are traditional Southern German (Swabian) noodles, we hand-cut to a shorter length. These noodles are then gently spread onto our mid-century, wooden drying trays, where we dry our noodles using a time-tested method of low temperatures and longer drying times, to ensure a strong structure.
At every step of our artisan process, we take pride in the craftsmanship and attention to detail that goes into making our egg noodles. We believe that you can taste the difference in every bite, and we invite you to experience the tradition of our Barossa egg noodles.
History
After immigrating to the Barossa from Germany in the early 1900’s, Mrs Marie Wiech (pronounced Veek) began making her loved egg noodles for friends and family. Her first sale was to a nearby pub in Tanunda in 1935, and her daughters would deliver bags of noodles around town by bike. The local effect of World War II resulted in a need to grow this enterprising homage to provide for her family. After the war, the business continued to grow and pass through generations.
Today, the craft business continues on. We still use Marie’s original recipe by carrying on her first principles of making wholesome, delicious noodle, with all - natural ingredients.
Our dough is made from South Australian free-range eggs and Laucke high-protein flour. We roll and cut through the dough using our 1970’s German Noodle Roller and Cutter, which helps give our noodles the distinctive silky texture. These noodles are hand cut to length and gently spread onto our wooden drying trays. Slow drying ensures they have a strong structure and makes them better for digestion.
The popularity of the noodles steadily grew through late 1930’s & 1940’s.
Today we still make noodles by the same recipe and method that Marie did some 90 years ago. We are thrilled to find a fifth generation enjoying Wiech’s Barossa Valley Egg Noodles.
