Most-asked shape in Mount Pleasant
Rigatoni
Mount Pleasant households that put up their own tomatoes in late summer reach for rigatoni. It stands up to a thick, long-cooked sauce built from a quart of last year's jars.
See our rigatoni → All serving areas
12 miles south of Latrobe · About 20 minutes
Fresh pasta for Mount Pleasant, PA.
Fresh semolina pasta for Mount Pleasant and the surrounding villages. Order by phone, then pick up at 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 Mount Pleasant cooks
Mount Pleasant cooks who pickle, can, and bake from scratch tend to be the first to notice the difference fresh pasta makes. Our rigatoni holds up beautifully in a slow-cooked sauce.
Familiar nearby
- Frick Park
- Historic Main Street
We also serve
Scottdale, Acme, Norvelt.
ZIP codes: 15666
Mount Pleasant cooks and our pasta
A Mount Pleasant pairing
What to pick up alongside
Pair a family-size bag of rigatoni with a jar of your own canned tomato sauce, plus sweet Italian sausage or pork shoulder slow-cooked from one of the Scottdale farm butchers.
Cooking tip for Mount Pleasant
From our counter
Open a quart of canned tomatoes, reduce them with garlic and sausage for an hour, then drop the rigatoni in at three and a half minutes and finish it in the sauce for the last minute. A Mount Pleasant Sunday plate.
Driving in from Mount Pleasant
About 20 minutes
From Mount Pleasant, take Route 31 East to Route 982 North through Norvelt and into Latrobe. About twenty minutes through quiet country roads.
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.
