dry orzo pasta

Dry orzo pasta is typically made from durum wheat semolina; product notes often specify 100% durum wheat semolina, with the wheat milled into semolina flour before shaping.

Typical cooking directions list boiling dry orzo pasta for about 8–10 minutes, or until it reaches your desired tenderness.

Dry orzo pasta is commonly used in broth-based soups, casseroles, baked pasta and cheesy side dishes, cold pasta salads, and as a rice substitute in many recipes.

Product details commonly show retail packages with a net weight of 16 ounces.

Orzo is often extruded through bronze dies to create a rougher surface, and the pasta is dried slowly at low temperatures to preserve color, texture, structure, taste, and aroma.

One set of directions recommends bringing 4 quarts of water to a rolling boil, salting generously, adding the pasta, and boiling 8–10 minutes or until the pasta reaches desired tenderness.

At least one product description notes the dry orzo pasta is imported from Italy.