Orzo
A tiny, rice-shaped pasta made from durum wheat and water, resembling a closed eye or a needle of rosemary. It is a versatile pastina that shares rice's nature, absorbing liquid and flavors when cooked alla risottata.
History & Tradition
Orzo is rarely called orzo in Italy because the word means pearl barley; instead it is known as rosmarino or rosamarino for its resemblance to a rosemary needle, or risoni for its resemblance to rice. It is a durum wheat and water factory-made dried shape and a classic pastina. Its nature suits cooking alla risottata, where liquid and flavors are absorbed during cooking, resulting in dense, creamy dishes. A traditional Neapolitan recipe pairs it with tomato and basil (ca' pummarola).
Dough
How to Make
- Orzo is a factory-made dried pasta shape extruded from durum wheat flour and water.
- It is not typically made by hand at home.
- To cook, it can be boiled in salted water or stock, or cooked alla risottata by stirring it into a flavored liquid much like risotto, until tender and creamy (usually 8-10 minutes).