A wonderful, traditionally made pasta crafted by Rustichella d'Abruzzo, in the heart of the Abruzzo region of Italy. Orzo is made into shapes representing large rice grains and is also known as risoni, meaning "big rice". It is a very versatile pasta used all over the Mediterranean. It is widely used in both Turkey and Greece as well as Italy.
Rustichella d'Abruzzo has been crafting the finest artisan pastas since 1924, simply using two key ingredients; the finest stone ground durum wheat semolina and pure spring water from the Abruzzo mountains. They continue to use traditional methods to create their pasta including extrusion through bronze dies, giving a slightly rougher texture to the pasta, perfect for capturing any type of sauce. Crucially they slowly air dry the pasta for up to 56 hours at lower temperatures, giving a superb depth of flavour, colour and texture.
Orzo pasta is widely used in soups, broths and casseroles to give body and substance. It can be used as a side dish like rice and in risotto style dishes, but is also delicious in salads.
Rustichella d'Abruzzo's secret for cooking pasta perfectly al dente:
For every 100 g of dry pasta, you need approximately 1 liter of water (preferably not hard water). Boil the water slowly. Add a pinch of salt, add the pasta and turn up the stove, so the boiling is faster. Stir with a wooden utensil and let the pasta cook for the recommended time. When ready, add a cup of cold water to slow don the cooking and drain. Season to taste.
Cooking time: 6-8 minutes
Suitable for vegetarians
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