Wiech’s Barossa Valley Egg Noodles
Wiech’s noodles have a special place in Barossa Valley history, established during the Great Depression in 1935. They have been making noodles ever since.
Wiech’s still use the same cooking methods employed by Marie Wiech, the original chef; handmade and hand-cut dough, dried slowly at low temperatures for a tender, flavoursome noodle. The perfect noodle for a chicken noodle soup.