


Smoked Tagliatelle
Smoked is part of Atavi’s tagliatelle collection. A Michelin-inspired pasta designed to unlock deep, smoky flavours within the wheat grain. Through its unique roasting process, Atavi Smoked Tagliatelle develops a rich, toasted essence that enhances every dish. Let the bold, smoky aromas unfold.
The 280g package is suitable for 4 people.
- Main sensation: bold smokiness with a deep, toasted profile.
- Fragrance: light smokiness, blond tobacco, floral, marzipan.
- Taste: smoked tea, exotic wood, malt, cigar leaf, shellfish stock, bay leaf, whisky, preserved papaya, mace, white pepper.
- Pairing: fig kombucha – balances the smoky depth with subtle sweetness.
Durum wheat semolina (62%), nixtamalized, ground and smoked durum wheat (17,4%), nixtamalized, roasted and ground durum wheat (17,4%), 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.
100g | 70g | %RI*/70g | |
---|---|---|---|
Energy | 1492 kJ/352 kcal | 1194 kJ/282 kcal | 14% |
Fat | 1.7g | 1.4g | 2% |
- of which saturates | 0.3g | 0.2g | 1% |
Carbohydrate | 66g | 53g | 20% |
- of which sugars | 2.5g | 2.0g | 2% |
Fibre | 4.4g | 3.5g | |
Protein | 16g | 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 nixtamlized and smoked with wine canes. Nixtamalization is a process traditionally applied to corn, or other grains, in which the grain is soaked and cooked in an alkaline solution, usually limewater, washed, and then hulled.
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.



