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Wiech’s Barossa Valley Egg Noodles

Wiech’s Egg Noodles have a special place in Barossa Valley history and have been in South Australian homes since 1935. These traditional German egg noodles have always been hand-made in Tanunda using local eggs and Laucke Flour.

Wiech’s still use the same recipes Marie Wiech (the original chef) first used when she started making the noodles for her friends and family. When her husband Jakob was marched off to a German internment camp in the early 1940’s (due to increased anti-German sentiment) Marie knew she had to provide for her family. From then on, the business grew, and these much-loved noodles can now be found throughout Australia. You can find the full range at the Barossa Farmers Market including Traditional, Organic and Spelt Egg Noodles.


08 8563 3004

Wiechs Barossa Valley Egg Noodles
Wiechs Barossa Valley Egg Noodles
Wiechs Barossa Valley Egg Noodles

Meet Wiech’s Barossa Valley Egg Noodles 

Who: Ellie Neindorf or a friendly volunteer from Rockford Wines 

Where are you based? Tanunda 

A little history: We have been trading since 1935 and have been at the market since the beginning! Rockford Wines took over as owners in 2021, though the traditional handmade production methods have been maintained. 

What products do you sell? Traditional German egg noodles 

What are your most popular products? Organic ribbon noodles, which are available to purchase by the scoop or in packets. 

How did you come to be a producer? I have been involved in the Barossa food industry since moving to the region in 2015. I was offered the opportunity to manage Wiech’s in September last year. I have grown up enjoying these noodles in my mum’s and grandma’s chicken noodle soup. It’s very exciting that I now get to work with the fantastic team that makes these noodles! 

Who/what inspires you? Amazing South Australian food producers and chefs! I am always blown away by the creativity and drive they have. They highlight how great it is to live in South Australia by showcasing an excellent selection of quality food and experiences that our state offers. They also understand our finite environment and how precious natural resources are!  

What are you personally most well known for? Enjoying great food! 

How do you celebrate your success?  Eating delicious food and drinking great wine!  

Do you have a favourite recipe that you could share with us? I am currently loving Ottolenghi’s take on Puttanesca. It’s a one pot wonder, full of flavour and easily vegetarian! Just replace the orecchiette with our ribbon noodles. I just recommend not to add the extra teaspoon of salt…. or Burnt Butter noodles on the side of beef stroganoff (photo below).

Could you share something interesting about your business and products? Wiech’s has been making traditional German Egg Noodles, in Tanunda, since 1935! Many know of our fine noodles as the best for chicken noodle soup! We continue to handcraft these noodles using the same recipe and methods that the Wiech family used in the beginning. We absolutely treasure our 1970’s German noodle cutter and know that by using traditional techniques, it produces the best quality egg noodles that have been loved by locals for over 85 years.

What is your favourite story from a customer about how they use your products? We love to hear from our customers that they have grown up with our noodles and whenever chicken noodle soup is on the menu, Wiech’s noodles must be used! 

What advice do you share with your customers about your products? Many wonder about the difference between Italian pasta and German noodles. Being a traditional Swabian (a region in Southern Germany) egg noodle, these are much shorter than long Italian spaghetti or fettucine. Traditionally they are eaten in a soup or served on the side of a hearty stew to soak up the delicious gravy. But, as noodles are so versatile and are found throughout many countries across the world, you can easily enjoy them in a pasta dish or Asian stir-fry. We love them in a miso broth with MAnMA Dumplings and Kas’s bok choy! 

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