Umami Tagliatelle

Name: Umami Tagliatelle
Brand: Atavi
SKU: ATAVI-1000022694
Price: 20.0 GBP
Availability: InStock

£20

With 40 hours of koji fermentation, Umami joins Atavi’s tagliatelle collection to reveal layers of savoury depth with notes of hot bread crust, macadamia, and miso. The fermentation process enhances its complexity, creating a distinctive, refined taste.

The 280g package is suitable for 4 people.

Made in Italy31% protein280g6 min. ― al dente

Flavour and taste

Main sensation: deep, savoury complexity with layers of richness.
Fragrance: yeast, black bread, chestnut, macadamia, fruity notes, bottarga.
Taste: elegant sweetness, chocolate, hot bread crust, caramelized hazelnut, candied adzuki beans, miso, smooth and full-bodied.
Pairing: rouge apple juice – enhances the contrast between acidity and the pasta’s umami depth.

Ingredients and allergens

Durum wheat semolina (70%), koji (20%) (nixtamalized durum wheat fermented with A.Orizae), powdered wheat gluten.

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.