The Story Behind
the Green Pasta
Two obsessions collided: a South American tradition and Italian pasta craft. The result is Matelé.
Our Origin
Where Misiones meets Milano.
Matelé was born from a single, stubborn question: why should yerba mate stay in a gourd? We stone-grind wild-harvested leaves from a cooperative in Misiones, Argentina — the heartland of mate culture — directly into 100% durum semolina dough.
The result is bronze-die cut, slow-dried for 48 hours, and packed without dyes, extracts, or shortcuts. Three ingredients. One unmistakable flavor. A bowl that tastes like nowhere else on earth.
This is Italian craft with South American soul. This is Matelé.
What we stand for
No shortcuts. Ever.
Real Mate. Always.
We source from a single cooperative in Misiones — stone-ground leaves, never a powder, never an extract. The flavor comes from the plant, full stop.
Bronze-Die Cut.
Our bronze dies score a rough, porous surface onto every noodle — the secret to sauce that clings and flavors that build.
Three Ingredients Max.
Semolina, water, mate. If you can’t pronounce it, it’s not in the box.
Ready to taste it?
Each box ships within 48 hours of pressing. Small batches mean limited supply — don’t wait on it.