Seafood Paella | Avec Eric

Orzo, and other small pasta (Recipe: cold curried orzo)


Poor orzo.

Compared to the other small, stubby pastas, with lyrical names likeditalini (little thimbles), annelini (little rings), acini de pepe (little beads),tubettini (little tubes), tripolini (little bows) and stelline (little stars), orzo sounds so… well, so pedestrian.

It definitely needs another syllable or two to fit in with the other pastas, but in taste, texture, and versatility, orzo (which means “barley” in Italian) leads the pack.

Known collectively as “soup pasta”, most small and stubby pastas are made from semolina (white or whole wheat), and do their best work in place of rice or noodles in soup, where they add bulk and texture, and absorb the flavors around them.

(Did you know that, in the United States, by law a noodle must contain 5.5 percent egg solids to be called a noodle? So without egg, a noodle really isn’t a noodle. So don’t call orzo a noodle; call it pasta.)

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One Comment on “Seafood Paella | Avec Eric”

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