Most-asked shape in Ligonier
Spaghetti
Ligonier regulars lean toward spaghetti for the post-church Sunday plate, a simple shape that lets a butter-and-herb sauce or a quick marinara carry the dinner.
See our spaghetti → All serving areas
10 miles east of Latrobe · About 15 minutes
Fresh pasta for Ligonier, PA.
Bring home fresh pasta to Ligonier after a morning at the Diamond. Our shop sits right on Ligonier Street in Latrobe, the same road that carries you out to the valley.
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 Ligonier cooks
Our spaghetti has become a quiet tradition in a few Ligonier kitchens for Sunday family dinners after church. Pick it up on a Friday or Saturday and you have it ready for the weekend.
Familiar nearby
- The Diamond
- Fort Ligonier
- Idlewild Park
We also serve
Ligonier Borough, Ligonier Township, Laughlintown.
ZIP codes: 15658
Ligonier cooks and our pasta
A Ligonier pairing
What to pick up alongside
Pick up our spaghetti on your way back from the Saturday morning Ligonier Country Market, then dress it with summer tomatoes, basil, and a wedge of cheese from one of the valley dairies.
Cooking tip for Ligonier
From our counter
Ligonier weather rewards a brothy approach: drop the spaghetti into well-salted boiling water for three minutes, then move it directly into a pan of garlic, olive oil, and a ladle of pasta water for a glossy finish.
Driving in from Ligonier
About 15 minutes
From the Diamond in Ligonier, head west on Route 30 for about ten miles. The road turns into Ligonier Street as you enter Latrobe; we are on the right.
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.
