Chef Atavi Sourdough Tagliatelle
Impress friends and loved ones with a Michelin standard pasta dish made with Atavi’s Sourdough tagliatelle.
SOURDOUGH is part of Atavi’s tagliatelle collection. This creation is enhanced by natural leavening and captures all the flavours of a freshly baked sourdough. Atavi's Sourdough reveals all the taste and aromas of fresh baked bread, stirred with a pinch of sourness, to bring a whole new sensory dimension to the culinary experience.
Drinks pairing: Rosé wine made from Barbera grapes. Tangy lightness and floral aromas, note the chromatic harmonies and sweet-sour contrasts.
- Main sensation: fresh bread from the oven, lightly sour
- Fragrance: breadcrumb, straw, plants, milkiness, egg white.
- Taste: fruity, apricot, honey, liquorice, candied lemon, lemon zest.
| 100g | 70g | %RI*/70g | |
|---|---|---|---|
| Energy | 1490 kJ/352 kcal | 1043 kJ/247 kcal | 12% |
| Fat | 1.8g | 1.3g | 2% |
| - of which saturates | 0.3g | 0.2g | 1% |
| Carbohydrate | 63g | 44g | 17% |
| - of which sugars | 0.7g | <0.5g | 1% |
| Fibre | 5.7g | 4.0g | |
| Protein | 18g | 13g | 26% |
| Salt | 0.02g | <0.01g | 0% |
How it’s made
The durum wheat is harvested in Italy. We only use Italian durum wheat from organic farming.
The TechniqueThe dough is enhanced by natural leavening and stirred with a pinch of sourness.
The ProcessThe dough is gently rolled then cut into tagliatelle form.
The ResultEach of the ancient techniques used to create ATAVI Tagliatelle needs... Time. Each natural process, carried out in Italy, requires time, patience and skill to be completed.
Atavi Sourdough
