Umami Collection
Making the perfect gift for pasta aficionados, Atavi pasta is made using ancient culinary techniques, including fermentation, roasting and smoking, that showcase the richness and refined flavours previously concealed in the wheat grain used to produce each bite. Paired with Atavi Butters, which are meticulously designed to complement the distinct tasting notes of the Tagliatelle pasta, creates a match made in culinary heaven.
This collection contains 1 pack of 280g Umami Tagliatelle and 1 pack of Porcini Flavoured Butter.
UMAMI TAGLIATELLE is part of Atavi’s tagliatelle collection. 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.
PORCINI BUTTER is part of Atavi’s new Flavoured Butter collection. The umami depth is perfectly crafted to enhance the rich flavours of Atavi’s Tagliatelle and Vortici range.
- Fragrance: yeast, black bread, chestnut, macadamia, fruitiness, botargo.
- Taste: concentrate, elegant sweetness, chocolate, hot bread crust, caramelised hazelnut, candied adzuki beans, miso, fullness, smoothness.
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.
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.
