Mate Tagliatelle
Long ribbons the color of pampas dusk. Toss with cultured butter, cracked black pepper, and a shower of grana. Done in seven minutes.
From
$14
Net wt.
500g
Bold Flavor. Real Ingredients.
Our promise to you
We're a brand-new kitchen, so we won't pretend we have a wall of reviews. Instead, here's exactly what every box ships with.
Steeped, dried, milled into the dough. No extracts, no syrups.
Dried fresh, sealed in compostable wrap, on a truck same week.
Not your thing? Tell us why and the next box is free.
Semolina, water, yerba mate, salt. Read the back of any box.
The lineup
Every cut is bronze-extruded for a rougher tooth that holds sauce — whether you're finishing with brown butter or a green chimichurri.
Long ribbons the color of pampas dusk. Toss with cultured butter, cracked black pepper, and a shower of grana. Done in seven minutes.
From
$14
Net wt.
500g
Tubes thick enough to grip a slow-braised short rib ragù. Our most requested shape for Sunday tables.
From $13 · 500g
Cup-shaped, kissed with cold-smoked mate. Pairs hard with sausage, rapini, or a simple anchovy oil.
From $15 · 400g
From gourd to bowl
No shortcuts, no shelf-stable flavoring. Just three steps between the leaf and your colander.
Loose-leaf yerba from Misiones is steeped in cold water overnight to pull out the green, grassy notes without the bitterness of a hot brew.
That mate liquor replaces the water in our dough. Stone-ground semolina, a pinch of sea salt, and a long, slow hydration.
Bronze dies give every shape a sandpaper finish. Then 36 hours of low-and-slow drying — the same way it's done in Gragnano.
Order a starter trio and we'll throw in a tin of finishing salt and a one-page recipe card. Free shipping over $40.