Most-asked shape in Greensburg
Rigatoni
Greensburg cooks ask for rigatoni more than any other shape. It holds the slow-simmered Sunday sauces that fill kitchens in Hempfield and South Greensburg.
See our rigatoni → All serving areas
10 miles west of Latrobe · About 15 minutes
Fresh pasta for Greensburg, PA.
Fresh semolina pasta for Greensburg families, just a short drive up Route 30. Order ahead, or just swing by our Latrobe shop any day from Wednesday to Saturday.
Pickup at our Latrobe shop
- Address
- 911 Ligonier Street, Suite 001
Latrobe, PA 15650 - Hours
- Wednesday to Friday, 9:30 AM to 5:00 PM, and Saturday, 9:30 AM to noon. Call ahead and we will have your order ready.
- Phone
- 724-541-6044
A note for Greensburg cooks
We see a lot of Greensburg neighbors at the counter. Many pair our rigatoni with sauce from the farm stands at the Westmoreland County Fairgrounds market in season.
Familiar nearby
- Saint Vincent College
- Westmoreland Museum of American Art
- Seton Hill University
We also serve
Hempfield Township, South Greensburg, Southwest Greensburg.
ZIP codes: 15601, 15606
Greensburg cooks and our pasta
A Greensburg pairing
What to pick up alongside
In market season, pair a bag of rigatoni with San Marzano-style tomatoes and basil from the Westmoreland County Fairgrounds farmers market, plus sweet sausage from one of the Pittsburgh Street butchers.
Cooking tip for Greensburg
From our counter
For a Greensburg-style Sunday gravy, cook the rigatoni one minute shy of al dente, then finish it for thirty seconds in the simmering sauce so the ridges soak up the meat juices.
Driving in from Greensburg
About 15 minutes
From downtown Greensburg, take Route 30 East about ten miles past the Hempfield exit and into Latrobe. Our shop is on Ligonier Street, two blocks off the main strip.
Open in Google Maps →What you can pick up
All 10 shapes, in five sizes from $7 to $150. 5 sizes, $7 to $150.
Spaghetti
Long, round strands with a tender bite and just enough surface texture to hold sauce.
Campanelle
Ruffled bells with deep pockets, built for cream sauces and baked dishes.
Rigatoni
Big ridged tubes that grab heavy sauce and fill up in the middle.
Gnocchi
Short ridged shells with a hollow back. Chewier and sturdier than a potato dumpling.
Spinach Spaghetti
The same long strands, with spinach worked into the dough.
Spinach Campanelle
Ruffled bells in spinach dough. The prettiest thing we make.
Spinach Rigatoni
Sturdy ridged tubes in spinach dough. Built for a bake.
Spinach Gnocchi
Semolina gnocchi with spinach in the dough. Still not a potato dumpling.
Carrot Spaghetti
Long strands in carrot dough, with a quiet sweetness underneath.
Carrot Rigatoni
Ridged tubes in carrot dough. Sturdy, sweet-edged, and hard to miss on a plate.
