Named for its small “barley” size, this tiny pastina is a versatile shape known once as just a soup cut. These days, Orzo stars in a number of kitchen creations, including cheesy baked pasta and colorful pasta salads.
DeLallo Pasta comes from the town where pasta was born, a region near Naples, at the beginning of the Amalfi Coast. The art of making our pasta begins with the very best quality wheat. We carefully choose wheat with the highest gluten index, gluten content and protein content. All of these characteristics affect how the past cooks, as well as its taste and texture. The durum wheat is milled into coarse ground semolina flour and then carefully kneaded with cold, fresh, mineral-rich mountain spring water. We dry our pasta slowly at low temperatures to reproduce the traditional way of making pasta. This method respects the ingredients, preserving the pasta’s color, texture and aroma.Made with an exclusive blend of the highest quality durum wheat with a high gluten content. Extruded with bronze dies to create a rougher surface that better absorbs and captures sauces. Dried slowly at low temperatures to preserve pasta’s color, texture and flavor throughout the cooking process. Cooks up for that signature al dente texture: a tender but firm bite with a fleck of white at its center—what we call the pasta’s soul.
Once just a soup cut, this versatile pasta shines in a number of dishes. Orzo is an excellent addition to broth-based soups, cheesy baked pasta dishes and cold pasta salads. Try it in a Greek-inspired pasta dish featuring crumbled feta, chickpeas, olives, spinach, basil and lemon. We love it tossed in a Mediterranean-style pasta salad like Lemony Greek Orzo or a summery Orzo Caprese with pesto, cherry tomatoes, basil and fresh mozzarella. Orzo is a great substitute for rice in nearly any recipe.
- - Whole Wheat Orzo Pasta Salad with Artichokes, Spinach, Sun-Dried Tomatoes & Pesto
- - Mediterranean Orzo Salad
- - Tomato-Basil Shrimp with Orzo
- - Baked Orzo with Truffled Mushrooms, Peas & Cheese
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