Orzo

Not to be confused with the Italian word for barley (orzo), this Italian short-cut pasta is similar in shape and size to a grain of rice. Orzo is traditionally made from flour, but it can also be made of whole grain. It is often made with semolina, a type of flour made from durum wheat. Like other traditional Italian pasta types, it is best when made with hard wheat, preferably durum wheat. The shape of orzo pasta is always similar, but the color and taste are occasionally altered with the addition of various vegetables.

Orzo is a highly versatile pasta variety used in numerous dishes – its shape lends it particularly well to soups, and it is an irreplaceable part of the famous minestrone. Orzo pasta is also commonly used as an ingredient in cold salads, as a vegetable stuffing, and in a variety of casserole dishes. There are many different ways to serve orzo. Orzo can be served alone; in soup, especially for children; as part of a salad, a pilaf, or giouvetsi; or baked in a casserole. Orzo can be colored with saffron, chilies, and black beans to yield yellow, orange, or black pasta.

Country: Italy