De Cecco No 74 Orzo Pasta, 1 Pound, 20 Per Case

De Cecco No 74 Orzo Pasta delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Soups and broths: Add directly to chicken soup, minestrone, or tomato broth for a hearty, satisfying texture that holds up without dissolving.
Cold pasta salads: Toss cooked orzo with olive oil, fresh vegetables, herbs, and vinaigrette for a light side dish that travels well to picnics and potlucks.
Pilafs and grain bowls: Toast orzo in butter or oil before simmering in stock as a base for Mediterranean-style pilafs or as a substitute for rice in grain bowls.
Baked casseroles: Stir into baked dishes with cheese, vegetables, or poultry where a small, uniform shape distributes evenly throughout the pan.
Stuffed vegetables: Use as a filling for bell peppers, tomatoes, or zucchini alongside herbs and ground meat for a compact, flavorful stuffing.

Who Would Benefit

• Home cooks looking for a versatile, quick-cooking pasta shape for weeknight soups and salads
• Restaurant and foodservice operators who need a consistent, high-quality orzo in bulk case quantities
• Caterers preparing large-batch pasta salads, sides, or soup courses for events
• Meal prep enthusiasts who portion individual servings of grain bowls or pilafs in advance
• Mediterranean and Middle Eastern recipe fans who regularly cook with orzo as a pantry staple

Product Highlights

• Made in Italy from premium durum wheat semolina
• Bronze-die extruded for a textured surface that grips sauces effectively
• Slow dried at low temperature to preserve flavor and ensure al dente consistency
• Rice-shaped form cooks in approximately 8 to 10 minutes
• 1-pound box, 20 boxes per case for convenient foodservice stocking

Preparation & Use

Bring 4 to 6 quarts of salted water to a rolling boil and add the orzo, stirring occasionally to prevent clumping. Cook for 8 to 10 minutes until al dente, then drain immediately. For soup applications, orzo can be added directly to simmering broth during the last 8 to 10 minutes of cooking; slightly undercook it if the soup will be held or reheated, as the pasta will continue to absorb liquid. For pilaf-style preparations, toast the dry orzo in a tablespoon of butter or olive oil over medium heat for 2 to 3 minutes before adding stock, which deepens the flavor and helps each piece stay distinct.

Common Applications

Orzo is widely used across Italian, Greek, and Middle Eastern cuisines. In Italian cooking, it appears in wedding soup and as a bed for sautéed seafood. Greek recipes pair it with lemon and chicken in avgolemono-style dishes. Middle Eastern preparations incorporate it into spiced rice pilafs with vermicelli, where orzo adds visual contrast and a chewier bite than rice alone. The small shape also works well in chilled salads with feta, cucumbers, olives, and a lemon-herb dressing.