Pasta with the soul of yerba mate.
We mill Argentine yerba mate into bronze-cut semolina to make a noodle that tastes like the pampas — grassy, earthy, gently bitter, and unforgettable on the plate.
- Ingredients
- 4
- Cook time
- 7 min
- Shelf life
- 18 mo
Our promises
A brand-new pasta house, built on three rules.
We are launching with one product family and a lot of conviction. Here is what you can count on from box one.
Four ingredients. Nothing else.
Durum semolina, water, organic yerba mate, sea salt. No dyes, no extracts, no "natural flavors." If we cannot pronounce it, it does not go in the dough.
Dried this month, shipped this week.
Every box leaves our Brooklyn kitchen within 14 days of the slow-dry cycle finishing. We print the batch date on the seal so you can check.
If your first box disappoints, it is on us.
Try a strand. If yerba mate pasta is not for you, email us a photo of the open box within 30 days and we will refund the order in full. Keep the rest.
How it is made
Bronze-cut, slow-dried, and finished with finely milled mate.
Yerba mate is not a powder we sprinkle on after — it is hydrated into the semolina at the start, then extruded through bronze dies for a rough, sauce-grabbing surface. Air-dried at low heat for 36 hours so the herbal character survives the cook.
- 1
Mate is stone-milled the morning of
Whole-leaf Misiones yerba, ground fresh so the volatile oils land in the dough.
- 2
Cold-mixed with durum and spring water
A slower hydration keeps the dough green and supple, never gummy.
- 3
36-hour low-heat dry
Long enough to set the shape, gentle enough to protect the mate's herbaceous top notes.
The signature: Mate Rigatoni
A thick, ridged tube the color of moss. Built to hold brown butter, sage, and grated pecorino — or a brisk tomato sauce that pulls out the bittersweet finish.
Boil 7 minutes
Salt the water like the sea. Reserve a cup of pasta water — it turns golden green.
36-hour dry
Industrial dryers run 4 hours. We take ten times longer for ten times the flavor.
Pairing notes
Brown butter & sage. Lemon-ricotta. Cacio e pepe. A Malbec, if you are home.
Cook something nobody at the table has tasted before.
Order a box of Mate Rigatoni today. We ship Tuesdays and Thursdays, dried fresh that batch, with a hand-written cook card in every order.