From the italian word for “barley,” orzo looks a lot like rice or a grain but is actually pasta! Used in a version of risotto, soups and salads, and also heavy cream or meat recipes.
Our pasta is made using bronze extruder dies. They leave the pasta with a rougher surface area for sauce to cling to. Most large manufacturers use teflon dies because they are more efficient and easier; however, the pasta ends up being shiny and slippery. Not a good combo for sauce. We use high quality organic durum wheat flour. This flour is all sourced from organic farms in north america, then milled in the usa. We combine this with water, and those are our only two ingredients. Our pasta is dried slowly, which is the old way of drying pasta.