The most traditional short pasta shape, as we know it from grandma’s cooking for family gatherings. Its shape resembles a grain of wheat and, although it is a bit thicker than medium orzo, it also gets wonderfully mushed when cooked and tastes great in youvetsi or ragout. It is equally delicious in more modern recipes such as orzo with shrimps, orzo with caramelized onions and Kefalotyri cheese, or even orzo with pumpkin cream and Feta cheese!
