Orzo

Lore & Background

Orzo is a pasta shape that appears in multiple culinary traditions under various names. In North America it is commonly called orzo, while in Italy the word usually means 'barley', and the pasta itself is often referred to as risoni. In Greek cuisine it is known as kritharaki, meaning 'little barley', and when used in soup it is called manestra. Turkish cooking calls it arpa şehriye, or 'barley noodle', and in Egyptian cooking it is lisān al-ʿaṣfūr, meaning 'bird tongue'.

In Spain, the equivalent pasta is called piñones, which also means 'pine nuts' due to the resemblance, or gurullos. In eastern France, from Lorraine to Provence, it is called pépinettes or riewele depending on the region, and in Alsace it is typically served in chicken broth. Ptitim, a rice-grain-shaped pasta developed in the 1950s in Israel as a substitute for rice, is a similar product.

Reader's Guide

Orzo is a versatile pasta shape used in a wide range of dishes. It can be an ingredient in soups such as the Greek avgolemono or Italian minestrone. It also appears in salads, pilafs, and baked casseroles, such as the Greek giouvetsi.

When boiled and lightly fried, orzo can create a dish similar to risotto. The pasta can be colored using saffron, chilies, or black beans to yield yellow, orange, or black pasta. Its many names across cultures reflect its widespread adoption and adaptation.

The name orzo is common in North America but less so in Italy, where the word usually refers to barley itself. This distinction highlights the importance of regional naming conventions. Orzo's shape and texture make it a useful substitute for rice in various recipes, and its ability to absorb flavors makes it a popular choice in both traditional and modern cooking.