Impress friends and loved ones with a Michelin standard pasta dish made with Atavi’s Umami tagliatelle.
UMAMI is part of Atavi’s tagliatelle collection. The wheat is remastered by Koji fermentation*, Atavi's Umami reveals richer complexity with notes of hot bread crust, macadamia and miso. Umami is fermented for 40 hours for a richer depth and flavour.
Made in Italy31% protein280 gr.6 min. ― al denteProduced in small batches100% Italian durum wheat
Key characteristics
Fragrance: yeast, black bread, chestnut, macadamia, fruitiness, botargo.
Durum wheat semolina (65%), koji (25%) (nixtamalized durum wheat fermented with A.Orizae), powdered wheat gluten
Allergen Advice
For allergens, including cereals containing gluten, see ingredients in bold. May contain traces of soy, egg, milk, nuts, sesame seeds, celery and mustard.
Nutritional values
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 Source
The durum wheat is harvested in Italy. We only use Italian durum wheat from organic farming.
The Technique
The wheat is remastered by koji fermentation.
* Koji fermentation: The word 'koji' actually refers to the solid-state fermentation involving both A. oryzae and the fermented materials that could be represented by rice, soybean, or wheat.
The Process
The dough is gently rolled then cut into tagliatelle form.
The Result
Each 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 Umami
Enriched with the nutty complexity of koji fermentation.