https://www.tasteofhome.com/collection/favorite-orzo-recipes Mix one egg with a pinch of salt, all purpose flour and add enough water to make a nice smooth dough. DeLallo pastas, and orzo is no exception. The whole process of making this recipe is so simple and the flavor… the flavor! Keep them to dry on a plastic sheet for a day. Cover and let stand an additional 2 minutes. It honestly had me snacking on the last orzo bits straight out of the pan. When dry store in a zip lock bag and use as and when required. Pull small bits and roll tiny rice like grains. Add 1/4 tsp salt, then the orzo and simmer, stirring occasionally, until the pasta is al dente and most of the water is absorbed, about 8 to 10 minutes. DeLallo also makes tomato paste, fire-roasted tomatoes, and canned chickpeas, all of which were put to use for this Greek Baked Orzo masterpiece.
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