Chef Atavi 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.

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Made in Italy26% protein280 gr.7 min. ― al denteProduced in small batches100% Italian durum wheat

Fragrance: light smokiness; blond tobacco; floral; marzipan.

Taste: smoked tea; exotic wood; malt; cigar leaf; shellfish stock; bayleaf; whisky; preserved papaya; mace; white pepper.

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 Source

The durum wheat is harvested in Italy. We only use Italian durum wheat from organic farming.

The Technique

The 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 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.

The Source
The Technique
The Process
The Result

Atavi Smoked

Enhanced by imbuing roasted wheat with the fumes of wine canes.