Wiech's Barossa Valley Egg Noodles

What really, an Australian noodle?

When I spoke with David West the owner of Wiech's Barossa Valley Egg Noodles, about the use of "noodle" he said it makes it stand out. As David explained, I started to understand, wow it’s a German tradition but hang on, as from my traditional Asian noodle up-bringing I can quickly see the unique forces at play here - awesome I can truly say that I was surprised.  No wonder it is an increasingly sort after addition to your pantry.

As the noodle dough is laminated (folded over and over) it is then cut into shape by hand. Unlike pasta which is extruded through a hole. Making it more of an Asian style noodle. However, Wiech's Barossa Valley Egg Noodles does not contain salt, but salt is essential in Asian style noodles as it bind the proteins in the flour. This makes Wiech’s the healthier option.

Wiech’s is only made from Australian Organic Flour and Bakers Flour and so it gives it a lengthy cook time compared to an Asian style noodles. Wiech's Barossa Valley Egg Noodles has more strength ie. a more substantial "bite" to it. The Asian noodle is softer and requires less cooking.

Pasteurised eggs are used to bring that wonderful Australian flour together. David talked at length about the rigorous standards they apply. It is all about keeping you safe, and that is foremost!

The drying process, well that to me is a super critical step, the maturing of the flavours is essential in extending the bite fully. In my humble opinion air dried noodles are still the best! It ain't rushed using dehydrating equipment.

Overall this traditionally made Wiech's Barossa Valley Egg Noodles is an exception. Slow and traditional methods are on a rise here in Australia, and Wiech's has been doing this for over 80 years. Well I am just so glad to make it even easier to bring it to you!


Key Points:

  • No added salt
  • Hand-made cut - a slice of heaven
  • Uses Australian Organic or Baker's wheat flour
  • Traditional drying - making it an extra “bitey” noodle
  • Uses Pasteurised eggs - keeps you safe
  • Traditional - not heavily processed

You only want to eat the best - so treat yourself or make it a habit today.



Wiech's Barossa Valley Egg Noodles Asian Style Noodles
No salt Salt added
Australian organic and baker's wheat flour Wheat, rice, soya flour - a range of flours are used
Pasteurised eggs only Eggs
Traditionally made Processed
Hand-made and uses rollers Mechanised
Extra "bite" Soft
Slightly longer cook time Quick


Recipies using Wiech's Barossa Valley Egg Noodles: