Chef Atavi Umami Tagliatelle
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.
- Fragrance: yeast, black bread, chestnut, macadamia, fruitiness, botargo.
- Taste: concentrate, elegant sweetness, chocolate, hot bread crust, caramelised hazelnut, candied adzuki beans, miso, fullness, smoothness.
| 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 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 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 Umami
