Orzo is rice-shaped factory-made pasta. Fatter in the middle than most Pastina, they take longer to cook and are more substantial. For this reason, they are more often served to adults than babies, and the longer cooking time makes the difference between true durum wheat and soft wheat all the more important.

The classic use of orzo et al. is in soups, but they are also excellent in salads or as pilafs. Because it is so dense, it can support heavier sauces and mop them up as rice.

Orzo

cooking time: 8 min.

FORM

In its material form, the point can assume an unlimited number of shapes: it can become jagged, it can move in the direction of other geometric forms, and finally develop into entirely free shapes. It can be pointed and tend toward the triangular. Or, prompted by an urge for relative immobility, it can take on the shape of a square. When it has a jagged edge, the elongated projections can be of smaller or larger size and take on a relationship to one another.

LEMON ORZO PASTA SALAD

servings: 2

Salt, pepper
½ cup orzo
1 lemon
1 tbs olive oil
1 large tomato, diced
½ heaping cup
fresh basil leaves

RECIPE

Cut zested lemon in half and squeeze all of the lemon juice into the mixing bowl with the lemon zest.

Add olive oil, salt, and pepper.

Cook orzo in very salty water until al dente. Ladle out the orzo’s pasta water and set aside.

Drain orzo and add drained pasta to the lemon-olive oil mixture. Add the reserved pasta water to orzo and stir to combine.

Let orzo cool in the mixing bowl for 10‐20 minutes. When orzo has cooled down, add the basil and tomatoes and stir to combine. Taste and add seasoning as necessary.