Most-asked shape in Latrobe
Spaghetti
Latrobe neighbors keep coming back for spaghetti, the weeknight workhorse that goes from boil to plate inside ten minutes after a long day.
See our spaghetti → All serving areas
In town · 5 minutes or less
Fresh pasta for Latrobe, PA.
Latrobe is home. Our shop sits on Ligonier Street, a short walk or quick drive from anywhere in the borough. Stop in at the counter or call ahead, 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 Latrobe cooks
Plenty of Latrobe regulars stop in on their way home from work Friday afternoon. We are proud to be the fresh pasta shop for our own town, and we love seeing the same faces week after week.
Familiar nearby
- Saint Vincent College
- Latrobe Memorial Stadium
- Arnold Palmer Regional Airport
- DiSalvo's Station
We also serve
Downtown Latrobe, Lloydsville, Baggaley, Hillview.
ZIP codes: 15650
Latrobe cooks and our pasta
A Latrobe pairing
What to pick up alongside
Pair our spaghetti with sauce built from tomatoes at the Saturday Latrobe Farmers Market in season, plus sweet sausage from a local butcher off Lincoln Avenue.
Cooking tip for Latrobe
From our counter
For a true Latrobe weeknight, boil the spaghetti two and a half minutes, then finish it in a hot pan with garlic, olive oil, and a ladle of pasta water. Dinner in under fifteen minutes.
Driving in from Latrobe
5 minutes or less
From anywhere in Latrobe, head to 911 Ligonier Street. We are two blocks from the main downtown intersection, with on-street parking right out front.
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.
