We acknowledge that we work on Peramangk and 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.
A Proud Barossa Valley Tradition
For over 80 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-honored 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.
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.
In 1928 Jacob Wiech came to Australia from Southern Germany to discover a better life, leaving wife Marie and his two young girls back home. He arrived in Tanunda where friends of his had settled, and by 1929 he had paid for his passage and saved enough so he could send for his family.
In January of that year, it was a very hot welcome for Marie (pictured below) and the girls at Port Adelaide harbour, and they moved swiftly into their Barossa home. However, on arrival they found their house had no running water, electricity, or bathroom, plus an outdoor loo! But it was home. Four years later, in 1933, they finally moved to their new home with six large rooms, a cellar and an attic.
Back in 1935, with money hard to come by the manageress of the local hotel asked Marie (who had trained as a chef), to make noodles for her guests. The whole family became involved in the process and word soon got around about the product. It wasn’t long before daughters Margarete (aged 10 years) and Elfriede (8 years) were seen delivering noodles on their bikes, packaged by the pound in paper bags.
The popularity of Wiech's Egg Noodles grew steadily throughout the late 1930s. However, this period was marked by growing tensions in the Wiech family homeland, and eventually, war broke out.
Anti-German sentiment was prevalent across Australia, and the Barossa Valley was no exception. Many families found themselves the target of suspicion and hostility, given their thick German accents. Unfortunately, this was also targeted at the Wiech family, despite their loyalty to their new home. Jacob was subsequently arrested in January 1940 to be sent for internment to Tatura, Victoria for 6 years. This was understandably very difficult for the family, suffering hits both to their dignity and finances; but Marie held her head high.
Despite this turmoil, Marie continued to run the business to support her two daughters Margarete and Elfriede, who would deliver noodles to customers on their bikes. By 1946 (when Jacob was released) she had established many sales outlets much to the delight and relief of Jacob, who prior to the war would support the family financially with his tailoring business.
Over the next couple decades, Marie continued to build the business, and in the early 1960’s their eldest daughter Margarete took over the reins, transferring the operation to her own house. Wiech’s continued to grow and in 1984 she built the current factory on Walden Street.
Following Margarete's passing in 2001, her daughter Lil and husband Robert took over the business until 2007, when it was sold to Valerie and David West. The Wests preserved the Wiech family recipes and traditions, growing the business for 14 years until it was time to pass on the baton to the next custodians: Rockford Wines.
Rockford purchased Wiech’s Barossa Valley Egg Noodles in 2021 with the intention to commit to making noodles by hand using the same recipe, just as Mrs Marie Wiech did when she first rolled noodles through a clothes mangle and laid them out on a bed to dry in Tanunda in 1935. Rockford is dedicated to ensuring the traditional culture of the Barossa is preserved, and part of this is continuing the legacy of Wiech’s history and the hand-crafted egg noodles that have been on families’ tables since 1935.