Orzo, meaning “barley” in Italian, is a tiny cut of pasta called pastina. Orzo is best known for its feature in homemade soups. Though it is small in size, it is more than just a soup cut, or pastina. DeLallo Pasta comes from the town where pasta was born, a region near Naples, at the beginning of the Amalfi Coast. The art of making our pasta begins with the very best quality wheat. We carefully choose wheat with the highest gluten index, gluten content and protein content. All of these characteristics affect how the past cooks, as well as its taste and texture. The durum wheat is milled into coarse ground semolina flour and then carefully kneaded with cold, fresh, mineral-rich mountain spring water. We dry our pasta slowly at low temperatures to reproduce the traditional way of making pasta. This method respects the ingredients, preserving the pasta’s color, texture and aroma. Orzo is an excellent addition to broth-based soups, baked pasta, cheesy side dishes and cold pasta salads. Orzo is also a great substitute for rice in nearly any recipe.