Garofalo Orzo No. 26 is a 17.6 oz (500 g) bag of rice-shaped Italian pasta made in Gragnano, near Naples, from 100 percent durum wheat semolina. It's a genuine Italian import, available as a Single, Pack of 3, or Pack of 6, shipped fast from our New Jersey warehouse.
Garofalo Orzo No. 26: Rice-Shaped Pasta from Gragnano for Soups and Salads
- Rice-shaped pasta — small, rice-like grains that work as a rice substitute in many recipes
- 100 percent durum wheat semolina — a single-ingredient pasta with no additives
- Bronze-drawn — drawn through bronze dies for a rougher surface that holds sauce and broth better
- Slow-dried — dried at a slower pace than mass-market pasta for a firmer bite
- Made in Gragnano, Italy — produced by Pastificio Garofalo in the Gragnano pasta-making region near Naples
- Pack options — Single, Pack of 3, and Pack of 6 for stocking the pantry
How to Use
Add the orzo to a large pot of well-salted, rapidly boiling water and cook for about 5 minutes, or simmer it directly in soup or broth for the last several minutes of cooking. Taste a piece near the end for a firm, al dente bite before draining. Store the unopened bag in a cool, dry pantry, and once opened, reseal it tightly or move the pasta to an airtight container.
About Garofalo
Garofalo has been making pasta in Gragnano, near Naples, since 1789. Gragnano's spring water, sea breeze, and sunny climate are part of what gives La Pasta di Gragnano its reputation, and several Garofalo shapes carry the Protected Geographical Indication (PGI) that ties them to the town. The pasta is bronze-drawn and slow-dried, a traditional process that leaves a rougher surface for sauce to cling to. Browse more imported pasta in our Pasta collection. Learn more at garofalo.com.
Frequently Asked Questions
What is Garofalo Orzo used for?
Orzo works well in soups, risotto-style stovetop dishes, grain bowls, pasta salads, and as a simple side dish in place of rice. Its small, rice-like shape makes it a flexible substitute in many recipes that call for rice, and it cooks in about 5 minutes, faster than most rice varieties.
How long should I cook Garofalo Orzo?
Boil Orzo in generously salted water for about 5 minutes for an al dente texture, or add it directly to simmering soup for roughly the same amount of time. Exact timing can vary slightly by pot and altitude, so tasting a piece near the end is the most reliable way to check doneness.
What is the difference between Orzo and rice?
Orzo is a pasta made from durum wheat semolina shaped to look like large grains of rice, but it has a firmer, chewier bite and a wheat flavor rather than a starchy rice flavor. It is used in many of the same dishes as rice, though it holds its shape differently in soups and salads.
Is Garofalo Orzo made from a single ingredient?
Yes. The only ingredient is durum wheat semolina, with no eggs, additives, or preservatives in the recipe. It is made in Gragnano, near Naples, in a region associated with Protected Geographical Indication pasta, and shoppers should read the printed label for the most current ingredient details.