How a Tiny Austrian Pasta Maker Redefined Tradition with Colorful Noodles
Gold Medals at Wieselburg's "Farmgate Fair" Carry WeightBy Gernot Heigl
Winning gold at the Ab-Hof-Messe in Wieselburg is no small feat. "It really makes me proud," says Lukas Bischof, a trained locksmith who, after a decade in the trade, joined his family's pasta-making business. Since 2024, he has led the company—now in its fourth generation—with roots tracing back to his great-grandfather's bakery in Stegersbach.
Out of 105 entries from 33 participants across eight Austrian states, Bischof took first place in three categories with his pasta creations. "These are our specialty highlights," he says. "Our range includes around 60 different pasta products."
His parents started the business in 1974 with staples like soup noodles, Fleckerln (small square pasta), and spaghetti. In the early 1990s, they began experimenting with "colorful, flavored noodles." Today, the dough is refined with Uhudler wine, herbs, chili, garlic, tomatoes, spinach, and pumpkin seeds—seasonally even with wild garlic.
Wholesome Ingredients
"Our pasta is made from durum wheat semolina or spelt," explains the 35-year-old father of two. "We use whole eggs and also offer an organic line and gluten-free options. All our raw materials come from Austria. The machines are Italian, but we deliberately keep them semi-automated—I value the craftsmanship in our pasta."
Customers particularly love their Radiatori—"they look like curling irons," Bischof notes. Fiori (Italian for "flowers") and classic spaghetti, available in multiple flavors, are also favorites.
The Ollersdorf-based company, now with seven employees, sells individual pasta packs in its shop, along with gift baskets. "We have pre-assorted sets, but we're happy to create custom ones for any occasion," says the native of southern Burgenland.
For businesses, the pasta maker offers tailored solutions, such as noodles in company colors. "We can also produce pasta based on custom recipes or with special packaging."
Looking ahead, Bischof has big plans: "Pasta is my life. I'm always testing new variations—from ingredients to shapes—and even experimenting with fillings." His verdict? "There's so much to explore. Boredom isn't in the recipe."
