Meet the Producer: Wiech's Barossa Valley Egg Noodles
Val and David West
Phone: (08) 8563 3004
Fax: (08) 8563 3198
Address: 12 Walden Street, TANUNDA, SA, 5352
Egg noodles - the making of, and cooking with - is a Barossa tradition kept alive and thriving with Wiech’s Barossa Valley Egg Noodles, a family business that has been providing this much-loved menu staple for more than 75 years.
Chef and author, Angela Heuzenroeder sums up the importance of egg noodles to the region’s food culture in her book Barossa Food (published 1999): “Noodles have been an important food in the Barossa for as long as there have been hens here. Without noodles there would not have been the noodle soup that was the classic opening course of every Sunday meal.”
Wiech’s Egg Noodles’ stay true to artisan simplicity, using local flour, fresh eggs, and water. The technique is a time-honored family tradition that celebrates the authenticity of the ingredients.
The Wiech’s Noodle journey began in 1935 when the Tanunda Hotel asked town local Marie Wiech, renowned for her deft hand at noodle making, to provide noodles for the soup they served.
Never straying far from home, Marie made nudeln in her kitchen. With limited space, every bed in the house was put into service as drying tables. In 1984, her daughter Margaret – who as a girl rode her bike up and down the streets, hand delivering noodles to the home kitchens of Tanunda - moved the noodle making operation out of the family home to a dedicated site nearby.
Marie’s legacy is preserved today through the ownership of Barossans Val and David West, who purchased the business from Marie’s granddaughter in 2007.
This culinary tradition is one of many from the German speaking Silesian settlers of the Barossa. Their influence shows no sign of waning, with eager consumers seeking out the product and committed new owners continuing the tradition.
Val West checking the Spelt noodles after 3 days of air drying to make sure they are ready for packing.
Ribbon, Fine and Spaghetti Traditional Home Style Noodles; Organic Original; Organic Black Pepper; Organic Chilli Noodles and True Spelt Noodles.
“Talk to us at the Barossa Farmers Market”, each Saturday from 7.30am – 11.30am, Cnr Nuriootpa and Stockwell Rds, Angaston, South Australia
Foodland and IGA stores, Woolworths and Coles, Fruit and Vegetable Shops, select grocery stores.
This time proven simple, yet restorative chicken noodle soup can be made using Wiech’s fine Spaghetti Egg Noodles. Bring to the boil 2 litres good quality chicken stock then add grated carrot and onion, chopped celery, a good handful of noodles and fresh oregano, then simmer until noodles are done, seasoning with salt and pepper. If boiling a chicken to make the stock, shred the cooked chicken meat and add back into soup before serving.