Most-asked shape in Scottdale
Rigatoni
Scottdale and Connellsville kitchens lean rigatoni, the shape coal-patch grandmothers used for Sunday gravy, and the one that holds up best against a slow-simmered tomato and pork sauce.
See our rigatoni → All serving areas
17 miles south of Latrobe · About 25 minutes
Fresh pasta for Scottdale, PA.
Fresh pasta for Scottdale, Connellsville, and the southern Westmoreland and northern Fayette County communities. Easy drive up Route 819 to our Latrobe shop.
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 Scottdale cooks
Scottdale families who keep a garden and a freezer full of sauce know what fresh pasta should taste like. We see them at the counter most weeks, picking up a family-size bag of rigatoni or campanelle.
Familiar nearby
- Loucks Park
- Scottdale Historic District
We also serve
Everson, Connellsville, Dawson, Mount Pleasant Township.
ZIP codes: 15683, 15425
Scottdale cooks and our pasta
A Scottdale pairing
What to pick up alongside
Pair a family-size rigatoni with home-canned tomato sauce, plus sweet and hot Italian sausage from one of the Scottdale or Connellsville butcher counters.
Cooking tip for Scottdale
From our counter
Reduce a quart of your own tomatoes with browned sausage for an hour, then boil rigatoni three and a half minutes and finish it in the sauce for one more. A southern-Westmoreland Sunday plate.
Driving in from Scottdale
About 25 minutes
From Scottdale, take Route 819 North through Mount Pleasant and into Latrobe. About twenty-five minutes through farmland and small-town main streets.
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.
