How to make and cook orzo pasta

What is orzo?

Orzo looks like rice but it’s actually a pastina, or small pasta, made from whole grain, semolina or white flour. The word orzo means barley in Italian, the grain this pasta resembles. In Italy, it’s also known as risi, the Italian word for rice. This type of pasta has a firm texture that easily soaks up flavors. It can be used in any dish that calls for a small pasta and although orzo is a pasta, not a grain, it can be used in place of rice in some dishes.

In addition to the standard method of cooking you would use for pasta, orzo can be prepared as you would rice for a slightly creamier result. Simply use a 2 to 1 ratio of water to pasta, bring to a boil, lower to a simmer, cover and cook until the liquid has been absorbed into the pasta. You can also use orzo as a substitute for arborio rice in risotto to create a “faux” risotto. Or, you can add a nutty flavor to your orzo pasta recipe by toasting it in a little butter or oil first, then simmering it in a skillet in 2 parts water or broth to one part toasted orzo until the liquid is absorbed.

Orzo pasta recipe

A simple homemade pasta dough will come together quickly in a KitchenAid^® stand mixer; use this as the starting point for your orzo dish.

Ingredients ¹

• 2 ¾ cups 00 flour

• 4 eggs

• Pinch of a kosher salt

• Butter, extra-virgin olive oil, fresh herbs or your preferred sauce

^{1 Exact ingredients will vary based on recipe}

Tools

• KitchenAid^® stand mixer

• KitchenAid^® Flat Beater Accessory

• KitchenAid^® Dough Hook Accessory

• Rolling pin

• Sharp knife or kitchen shears for cutting pasta

• Pan for cooking orzo

Yields ²

One cup of dried orzo cooks up to about 2 cups cooked.

^{2 Exact yields will vary based on recipe}

Prep time

70 minutes, this includes 30 minutes for dough to rest

Cook time

3-5 minutes (fresh pasta will cook in about half the time of dried pasta)

Total time

1 hour and 15 minutes

Step 1: Mix dough

Add flour to the bowl of a stand mixer and make a well. Add 3 eggs and salt to the center of the well. Using the flat beater attachment mix until combined. Add an extra egg if dough is too dry or a little extra flour if dough is too wet.

Step 2: Knead dough

Replace the flat beater with the dough hook accessory and mix until dough forms a ball.

Step 3: Rest dough

Remove dough ball from stand mixer, cover ball with plastic wrap and refrigerate for approximately 30 minutes.

Step 4: Shape orzo

Cut dough into 4 equal portions. Working with one portion at a time, refrigerate remaining dough till ready to use. Roll dough out on a lightly floured surface. Cut dough into strips with a sharp knife and roll strips into “snakes.” Use kitchen shears to cut dough into pieces, slightly larger than a grain of rice.

Step 5: Cook orzo

Cook homemade orzo in a pot of boiling, salted water until al dente, about 2-4 minutes. Pasta pieces will begin to float when they’re ready.

Drain and use for your favorite orzo dish, or serve with a little butter, a drizzle of oil, some freshly grated cheese or a light sauce.

Cooking tip

If you’re adding orzo to a hot soup, cook it for about half the recommended time before adding it to the soup. The orzo will finish cooking in the soup without getting mushy.

Is orzo the same as risotto?

Orzo is a pasta made from wheat flour that resembles rice, while risotto is a creamy Italian dish typically made with toasted arborio rice that is stirred frequently while adding small amounts of hot broth, then finishing with butter and cheese. Orzo is an ingredient often added to other dishes while rich, velvety risotto is a dish in and of itself, commonly featured as a main course.

Orzo can be used in place of arborio rice to create a less work intensive “orzotto” or pasta version of the traditional dish. Broth is simmered into the pasta, without the need for constant stirring, to achieve the smooth, creamy risotto-like consistency.

How can I flavor orzo?

Orzo has a neutral taste so it can take on a lot of different flavors easily. Because it’s a small pasta it’s best suited for a simple sauce or dressing. Like most pastas, orzo is a blank canvas waiting to be turned into something amazing. Whatever you have in the fridge or garden—zucchini, tomatoes, mushrooms, scallions or herbs—can be diced up, chopped, sauteed and combined with orzo for a satisfying dish. Top it with a little grated parmesan and pair it with a crisp white wine for a light, warm weather dinner.

Olive oil, parsley, dill and lemon make a classic Mediterranean inspired “dressing” for orzo. Add grilled shrimp, kalamata olives and some crumbled feta for a delicious summer salad.

You can also toss orzo with diced tomatoes, garlic, basil, olive oil, salt and pepper for a tasty caprese inspired dish. Try adding it to your next batch of homemade tomato soup for a fun twist on a classic. Or simply combine it with a handful of fresh herbs, a little lemon juice and salt and pepper for a versatile side dish.

What can I serve with orzo?

An orzo salad or side dish make great accompaniments to all kinds of grilled or roasted fish and meats. Pair an herby, lemony dressed orzo with a roasted chicken. This Asian-Style Roasted Whole Fish served with orzo makes a show stopping presentation and a great dinner for company. Pair orzo with these Saffron Lamb Chops with Raita for a mouthwatering Indian influenced dinner.

Does cooked orzo store well?

Orzo can be made ahead of time and stored for later meal prep. Cooked orzo will keep in an airtight container for 3-5 days, or in the freezer for up to 3 months. Serve cold or reheat in the microwave, or on the cooktop, with a little water or broth.

What is the best way to store freshly made orzo pasta?

Freshly made orzo pasta can be stored and frozen like any other fresh pasta. It’s best to use it immediately, but if you aren’t going to use it right away, it’s best to freeze rather than refrigerate your orzo. Refrigeration has the potential to degrade the taste and texture of the pasta.

To freeze your orzo, dust the pieces lightly with flour and let dry in a single layer on a cutting board or baking sheet for an hour. Store in an airtight container or freezer bag for up to 8 months.

You can also dry fresh pasta and store it in an airtight container in a dry place for 2-6 months. As you would for frozen pasta, toss orzo lightly in flour and let it dry on a baking pan for 12-24 hours or longer, depending on the humidity in your kitchen.