Most-asked shape in Jeannette
Spaghetti
Jeannette's Italian-American kitchens keep coming back for spaghetti, the shape that anchored the original family dinners in the Penn and Grapeville neighborhoods, and still does.
See our spaghetti → All serving areas
9 miles west of Latrobe · About 15 minutes
Fresh pasta for Jeannette, PA.
Real fresh pasta for Jeannette, made the way your grandmother would recognize. Drive up Route 30 to our Latrobe counter, pick up a bag, and dinner is half done.
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 Jeannette cooks
Jeannette has deep Italian roots and a lot of cooks who know good pasta when they taste it. Our spaghetti and our campanelle are the most asked for in this part of the county.
Familiar nearby
- Jeannette High School
- Lions Park
We also serve
Penn, Manor, Grapeville.
ZIP codes: 15644
Jeannette cooks and our pasta
A Jeannette pairing
What to pick up alongside
Pair our spaghetti with a slow-simmered tomato sauce built from local plum tomatoes, plus a slice of cured prosciutto or capicola from a Jeannette deli counter, shaved thin over the plate.
Cooking tip for Jeannette
From our counter
For a true Jeannette Sunday, boil the spaghetti for two and a half minutes, lift it into the sauce pot, and let it finish for forty-five seconds. The starch from our semolina pasta will tighten the sauce on its own.
Driving in from Jeannette
About 15 minutes
From Jeannette, take Clay Avenue out to Route 30 East. Stay on Route 30 about nine miles into Latrobe; our shop is on Ligonier Street just off the main road.
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.
