Orzo is typically made from durum wheat semolina. Many packages specify "100% durum wheat semolina" or list semolina/durum wheat as the primary ingredient.
Orzo that is bronze-cut or extruded through bronze dies has a rougher surface texture, which helps sauces and dressings cling to the pasta.
Bring plenty of salted water to a boil, add the orzo, and cook until tender—about 8 to 10 minutes (or to your desired doneness). Drain and use as directed in your recipe.
Orzo is commonly used in broth-based soups, casseroles and baked pasta dishes, cheesy side dishes, cold pasta salads, and can also serve as a rice substitute in various recipes.
Packages commonly list durum wheat semolina as the ingredient and may highlight being bronze-cut. Typical label claims include "100% durum wheat semolina," "no artificial flavors or preservatives," "no synthetic colors," and sometimes that the product is imported from Italy.
Some orzo is extruded with bronze dies to create a rough surface and is dried slowly at low temperatures. These methods help preserve the pasta's color, texture, taste, and aroma.
