Orzo Pasta Rusticella

Orzo, rice-shaped durum wheat pasta by Rustichella d'Abruzzo

Orzo looks like a plump grain of rice and is nevertheless pasta: small durum wheat noodles from Abruzzo, made by the traditional manufactory Rustichella d'Abruzzo. Drawn through bronze dies and dried slowly, they take on a finely pored, rough surface that broth and sauce cling to. Made from pure durum wheat semolina, they stay firm to the bite even in soup instead of falling apart. In Italy the shape is also called risoni, the little grain of rice.

How to use it

Orzo is the all-purpose small shape: in clear broths and minestrone, as a warm summer salad with tomatoes, feta and herbs, as a side instead of rice with braises, or cooked creamy in stock like a risotto. It also works in bakes and stuffed vegetables, because the grains take up liquid without going mushy.

Important: orzo cooks considerably faster than long pasta. Cook it al dente in plenty of salted water and follow the time given on the pack. For the risotto version, add the stock gradually and stir, and it turns creamy by itself.

Orzo salad in 4 steps

1. Cook 250 g of orzo al dente in salted water, drain and rinse cold.
2. Halve cherry tomatoes, dice cucumber, slice spring onions into rings and mix everything together.
3. Whisk a dressing of Belessi olive oil, lemon juice, salt and pepper and fold it in.
4. Serve with feta, fresh herbs and a pinch of fleur de sel.

What makes Rustichella's orzo special?

Rustichella d'Abruzzo draws its pasta through traditional bronze dies rather than smooth Teflon ones. That gives a rough surface which takes up sauce instead of letting it run off. Slow air drying at low temperature preserves the aroma and the bite of the durum wheat. With a shape this small you notice it most clearly: it stays grainy and defined even after sitting in the soup.

Properties

• Rice-shaped small pasta from pure durum wheat semolina, also called risoni
• By Rustichella d'Abruzzo from Abruzzo, Italy
• Bronze dies and slow drying, firm to the bite
• 500 gram bag
• Vegan, no egg

What goes with it?

For a quick sugo our San Marzano tomatoes are the match, rounded off with Belessi olive oil. If you want the same manufactory in a larger shape, take Cannolicchi or Rigatoni, and for long pasta the Spaghetti. You will find more in our pasta collection.

Frequently asked questions

What is orzo?
Orzo is a small, rice-shaped pasta made from durum wheat semolina, also called risoni in Italy. Despite the name, which means barley in Italian, it contains no barley. It is cooked like pasta but used like rice.

What is the difference between orzo and rice?
Orzo is pasta made from durum wheat semolina, while rice is a cereal grain. Orzo cooks faster, tastes nuttier of wheat and keeps more bite. As a side dish or in soup you can swap one for the other.

What is orzo good for?
For soups and minestrone, warm pasta salads, as a rice substitute with braises and for creamy risotto-style dishes. It also works in bakes and as a filling for peppers or tomatoes.

What does bronze die mean?
The pasta is drawn through a bronze die rather than Teflon. That makes the surface rough so it takes up sauce better. With small shapes like orzo it means the broth clings to every grain.

Does orzo contain egg?
No, it consists only of durum wheat semolina and water and is therefore vegan. It does contain gluten from wheat.