Pasta orzo (risoni)

For most Italians, pasta is not just a favorite national dish or a traditional treat for all time. Real Italian pasta is rightfully considered the ancient philosophy and way of life of an entire state. By the way, the culinary history of pasta takes its toll from time immemorial.

According to the assumptions of some researchers, the first to invent and prepare the paste was the world famous traveler Marco Polo. Nevertheless, there is evidence that pasta-like pasta fell into the culinary tradition of Europeans thanks to the traditions of ancient eastern peoples.

It is also believed that the paste, like most culinary masterpieces, was invented spontaneously. So, thousands of years ago, a person began to cultivate cereal crops, and it was in those distant times that the first dishes appeared on the basis of processed wheat grains, buckwheat, barley, rye, oats and other agricultural cereal crops. It is also interesting that food, somewhat reminiscent of Italian pasta, existed in the culinary tradition of Ancient Greece and was called laganon.

First of all, pasta today means a special type of dough from which different pasta is made. The centuries-old history of this pasta has been replenished with many hundreds of all kinds of recipes and various types of pasta. Among the bottom is orzo paste (rhizoni).

Orzo pasta (risoni) is a subspecies of Italian pasta that is made from high-quality wheat flour. In addition, it is customary to knead dough for orzo paste (risoni) exclusively on mineral water.

However, not this is known for the paste of orzo (rhizoni), but for its unusual appearance. So, this small paste looks like rice grains, and in size it also does not differ much from this grain culture. But nevertheless, orzo paste (risoni) is not rice at all, but is a small variety of Italian paste.

With orzo (risoni) pasta, you can make incredibly delicious and light salads at the same time. For example, with the addition of soft cheese like feta and fresh vegetables, an excellent balanced dinner is obtained. In addition, orzo (risoni) pasta is remarkably suitable for making risotto. Not only will you get enough for a long time, but you will not feel an unpleasant feeling of gravity, as is often the case with ordinary pasta.

Italians are used to using orzo (risoni) pasta when making soups, salads and risotto, while Arabs and Turks often use it in tabula instead of couscous. Orzo (risoni) pasta is especially tasty after cooking the next day, and therefore it is convenient to cook it for future use - for summer barbecues or a picnic on the beach.