Smoked Tagliatelle
Impress friends and loved ones with a Michelin standard pasta dish made with Atavi’s Smoked Tagliatelle.
SMOKED is part of Atavi’s tagliatelle collection, that unlocks intriguingly complex flavours previously concealed in the wheat grain. Atavi SMOKED Tagliatelle is enhanced by its roasting journey, giving it a smoky taste profile which reveals a whole new experience to your senses. Let the rich, smoky flavours unfurl.
Suggested drinks pairing: Fig Kombucha. Fermented with moderately sweet undertones, it provides balance and prolongs the flavours.
The 280g package is suitable for 4 people.
- Fragrance: light smokiness, blond tobacco, floral, marzipan.
- Taste: smoked tea, exotic wood, malt, cigar leaf, shellfish stock, bayleaf, whisky, preserved papaya, mace, white pepper.
| 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 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.
