Experience, passion and the ambition to keep improving
As an Austrian family business with a long tradition, we combine experience, specialist expertise and genuine passion. Our speciality pasta is more than ordinary pasta: it is created through expertise, curiosity and the ambition to develop the best possible solution for our customers.
With this approach, we have established ourselves as a market leader in selected segments in Austria and Europe, including pasta for baby food and pasta free from residues. We combine tradition with innovation, listen carefully and work with our customers and research partners to develop bespoke products that meet their requirements.
Not just knowing, but thinking ahead.
This is one of our guiding principles and an expression of our attitude. We believe that ingenuity, creativity and the courage to explore new paths are just as important as specialist knowledge and experience.
Our employees combine expertise with dedication and passion. They think proactively, take responsibility and make a decisive contribution to ensuring thatInnviertler Pasta remains successful and continues to develop.
As a flexible, uncomplicated and well-structured business, we are a reliable partner with clear decision-making processes. Continuous development, investment in modern manufacturing methods and innovative technologies, and efficient processes safeguard our quality and performance – today and in the future.
We do not simply want to know how something works today; we want to think ahead about how we can make it even better tomorrow.
Responsibility for quality and nature
High-quality food is produced in harmony with nature – with passion, responsibility and a conscious approach to the valuable resources nature provides.
Our commitment therefore also extends to sustainable practices and the careful use and preservation of natural resources. In recent years, we have invested specifically in our own egg production. Today, some of our eggs come directly from our own farm. This allows us to keep supply routes short and create a connection between what matters most to us: quality, regional sourcing and responsible treatment of nature.
Nature is not only the foundation of our livelihood, but also a source of inspiration and a model for our daily actions – we want to preserve what is valuable.
For us, responsibility, quality and sustainability belong together, as do tradition, innovation and passion for what we do.
Leading institutions and platforms protect your information using bank-grade encryption (typically AES-256) and multi-factor authentication (MFA) to ensure that even if a password is compromised, your accounts remain locked to outsiders.
Leading institutions and platforms protect your information using bank-grade encryption (typically AES-256) and multi-factor authentication (MFA) to ensure that even if a password is compromised, your accounts remain locked to outsiders.
Leading institutions and platforms protect your information using bank-grade encryption (typically AES-256) and multi-factor authentication (MFA) to ensure that even if a password is compromised, your accounts remain locked to outsiders.
Our quality
Quality, freshness and responsibility
The highest quality and continuous development are our daily commitment, with the clear aim of reliably meeting our customers’ individual requirements and expectations and inspiring their long-term confidence.
Carefully selected ingredients from Austria, state-of-the-art manufacturing methods, rigorous quality checks in our in-house laboratory and highly trained employees form the basis of our high product quality. We are guided not only by legal requirements and applicable standards, but above all by our customers’ specific quality requirements.
Quality you can rely on
We specialise in the manufacture of pasta free from residues and rely on seamless monitoring throughout the entire production process. Our state-of-the-art laboratory enables continuous checks and ensures the required product properties.
In this way, we guarantee consistently high quality and create the reliability our customers expect from us.
Quality does not end with the product
For us, quality means far more than a flawless product. Reliable, professional order fulfilment is also an essential part of our understanding of quality.
We place great importance on open, personal communication and a collaborative exchange. Our customers’ wishes and individual requirements are always at the heart of what we do. Short decision-making processes and our simple, flexible corporate structure enable us to respond quickly to customer requests and ensure a high degree of production flexibility.
A story of passion,
tradition and innovation.
1938
Master baker Hans Aigner took over the business from his father.
1942
Pasta production was moved to an outbuilding. From then on, pasta was manufactured mechanically.
1945
The first Lhotzky pasta press, with an hourly output of 200 kg, was put into operation.
1953
Master baker Hans Aigner took over the business from his father.
1959
The company building was extended with the construction of a cold-storage facility and garages for the delivery fleet.
1961
The bakery building was rebuilt.
1967 – 1968
The pasta factory was converted and new drying systems were brought into operation.
1976
The business was expanded with new silo facilities.
1981
Andrea Aigner took over the business from her father.
1985
A new pasta production line was installed.
1990
The pasta drying facilities were expanded.
1992
Storage facilities for the static drying of speciality pasta were expanded.
2008
The company building was enlarged to make room for a new pasta production line.
2013
Hans-Peter Aigner took over the business from Andrea Aigner and has managed it as the fourth generation ever since.
2016
A new production line was commissioned, increasing annual production capacity to 8,000 tonnes
2021
The packaging and logistics hall was rebuilt, largely automating pasta packaging.
1938
Master baker Hans Aigner took over the business from his father.
1942
Pasta production was moved to an outbuilding. From then on, pasta was manufactured mechanically.
1945
The first Lhotzky pasta press, with an hourly output of 200 kg, was put into operation.
1953
Master baker Hans Aigner took over the business from his father.
1959
The company building was extended with the construction of a cold-storage facility and garages for the delivery fleet.
1961
The bakery building was rebuilt.
1967 – 1968
The pasta factory was converted and new drying systems were brought into operation.
1976
The business was expanded with new silo facilities.
1981
Andrea Aigner took over the business from her father.
1985
A new pasta production line was installed.
1990
The pasta drying facilities were expanded.
1992
Storage facilities for the static drying of speciality pasta were expanded.
2008
The company building was enlarged to make room for a new pasta production line.
2013
Hans-Peter Aigner took over the business from Andrea Aigner and has managed it as the fourth generation ever since.
2016
A new production line was commissioned, increasing annual production capacity to 8,000 tonnes
2021
The packaging and logistics hall was rebuilt, largely automating pasta packaging.
A story of passion,
tradition and innovation.
1938
Master baker Hans Aigner took over the business from his father.
1942
Pasta production was moved to an outbuilding. From then on, pasta was manufactured mechanically.
1945
The first Lhotzky pasta press, with an hourly output of 200 kg, was put into operation.
1953
Master baker Hans Aigner took over the business from his father.
1959
The company building was extended with the construction of a cold-storage facility and garages for the delivery fleet.
1961
The bakery building was rebuilt.
1967 – 1968
The pasta factory was converted and new drying systems were brought into operation.
1976
The business was expanded with new silo facilities.
1981
Andrea Aigner took over the business from her father.
1985
A new pasta production line was installed.
1990
The pasta drying facilities were expanded.
1992
Storage facilities for the static drying of speciality pasta were expanded.
2008
The company building was enlarged to make room for a new pasta production line.
2013
Hans-Peter Aigner took over the business from Andrea Aigner and has managed it as the fourth generation ever since.
2016
A new production line was commissioned, increasing annual production capacity to 8,000 tonnes
2021
The packaging and logistics hall was rebuilt, largely automating pasta packaging.
