Umami Tagliatelle Tasting Collection



Impress friends and loved ones with a Michelin standard pasta dish made with Atavi’s Umami Tagliatelle.

UMAMI is part of Atavi’s tagliatelle collection. The wheat is remastered by Koji fermentation*, 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.

This kit contains 3 packs of 280 gr Umami Tagliatelle

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Umami Tagliatelle
Made in Italy31% protein280 gr.6 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 (65%), koji (25%) (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.

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 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 a substantial amount of time and patience to be completed.

The Source
The Technique
The Process
The Result

Atavi Smoked

Enriched with the nutty complexity of koji fermentation.


Our pasta is produced in a small laboratory in Parma (Italy).

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.