Signature
Mate Tagliatelle
Wide ribbons that drag butter, brown sugar and a whisper of smoke through every bite. Our debut and our best seller.
Bold. Green. Unapologetic.
Pasta that drinks yerba mate.
Hand-extruded semolina infused with stone-ground yerba mate. Earthy, grassy, faintly bitter — a noodle with a caffeine kick and a backbone.
- Origin
- Misiones, AR
- Caffeine
- ~40mg / bowl
- Cook time
- 7 minutes
Our promises
No reviews yet. Just receipts.
We're a new house. Here's what every box from Maté Strand will live up to — or your next one is on us.
Semolina
100% durum wheat, milled within 30 days of shipping.
Real mate
Whole-leaf yerba from Misiones — never extract or flavoring.
Made small
Bronze-die extruded in batches of 80 boxes or fewer.
7-day ship
In your hands within a week, or shipping is refunded.
The shapes
Four cuts. One leaf.
Each shape carries the mate differently — some hold it in the bite, some let it ride the sauce.
Rigatoni Verde
Thick tubes built for slow-cooked chimichurri ragù.
Spaghetti 01
A weeknight workhorse — bitter green notes, garlic forward.
From leaf to fork
How a strand earns its name.
We don't dust mate on top. We bury it inside the dough, then let bronze and time do the rest.
- 01
Stone-mill the yerba
Whole-leaf mate ground to a fine, jade flour the morning we mix.
- 02
Knead with semolina
Cold water, durum, mate flour — kneaded for 22 minutes, no eggs.
- 03
Bronze-die extrude
Slow extrusion gives a rough surface that grabs sauce instead of slipping.
- 04
Air-dry for 36 hours
Low and slow at 38°C — preserves the grassy, alkaline aroma.
Boil water. Wake up dinner.
Your first box ships free in the lower 48. One pot, seven minutes, a noodle that hits different.