Most-asked shape in Pittsburgh
Rigatoni
Pittsburgh cooks ask for the family-size rigatoni most, sturdy enough to ride out a long Sunday gravy and easy to portion and freeze for weeknight dinners across the week.
See our rigatoni → All serving areas
40 miles east of Pittsburgh · About 55 minutes
Fresh pasta for Pittsburgh, PA.
Pittsburgh home cooks who want truly fresh, egg-free semolina pasta make the drive out to Latrobe. Call ahead, pick up on a Friday or Saturday, and bring a real Sunday dinner back to the city.
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 Pittsburgh cooks
We see a steady stream of Pittsburgh cooks who grew up on Strip District pasta and now want something made-to-order. A family-size bag freezes well in portions for the week.
Familiar nearby
- Strip District
- Squirrel Hill
- Bloomfield (Little Italy)
- Lawrenceville
We also serve
Squirrel Hill, Bloomfield, Shadyside, Lawrenceville, Mount Lebanon, Greenfield.
ZIP codes: 15217, 15224, 15232, 15201, 15228
Pittsburgh cooks and our pasta
A Pittsburgh pairing
What to pick up alongside
Pair a family-size bag of rigatoni with sausage and tomatoes from the Strip District, plus a wedge of cheese from one of the Bloomfield Italian markets on Liberty Avenue.
Cooking tip for Pittsburgh
From our counter
For a Pittsburgh Sunday gravy, build the sauce slow on Saturday, then boil the rigatoni three to four minutes Sunday afternoon and finish it in the pot for one more minute. The semolina ridges drink in the meat juices.
Driving in from Pittsburgh
About 55 minutes
From downtown Pittsburgh, take I-376 East to the Pennsylvania Turnpike (I-76 East), exit at Irwin (Exit 67), then Route 30 East into Latrobe. About fifty-five minutes door to door outside of rush hour.
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.
