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 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.
Suggested drinks pairing: Rouge apple juice. A play of balance between acidity of the apple and the savoury elements of the dish.
The 280g package is suitable for 4 people.
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- 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
Enriched with the nutty complexity of koji fermentation.
FAQ
Our pasta is produced in a small laboratory in Parma (Italy).
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We developed our Tagliatelle having as a main goal a new sensory experience in terms of APPEARANCE, TASTE and TEXTURE. For these reasons we crafted the products with a special lamination technique that gives them an authentic appearance, neither rough nor smooth, but deliberately irregular. In addition, thanks to both production technology and raw materials, our Tagliatelle have a unique consistency, with a firm bite and a full-body texture in the mouth. Finally, FLAVOURS, all the transformations applied to wheat provide products with additional layers of flavors compared to a regular pasta: from the sourness of a fresh baked bread to toasted and nutty notes, to smoked and intense umami flavors.
As usual pasta, in hot boiling water with salt. The timing is on each pack: 7 min for SOURDOUGH and SMOKED and 6 min for UMAMI. We also suggest trying to cook the product in a “risotto” style, which means directly in a pan adding the cooking water little by little. Letting the tagliatelle absorb the water and, at the same time, release its flavor to create a sort of creamy sauce that enhances the pasta flavor.
We strive to process and ship orders as quickly as possible. However, during holidays, there may be a slight extension in delivery time. If your order is placed on weekends or public holidays, we will begin processing it on the next working day.
We currently only ship to England, Scotland, and Wales. On average, delivery within these regions takes about 2-3 working days after order confirmation. Shipping is free for orders over £50, while orders below this threshold are subject to a charge of £4,99, which will be borne by the buyer.
