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cookin Guest
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Posted: Fri Jan 18, 2008 9:43 pm Post subject: orzo shaping |
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I was wondering if anyone could tell me how they actualy shape Orzo. I am a home cook and would like to try and make some fresh. |
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Kristi Guest
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Posted: Tue Mar 25, 2008 11:53 pm Post subject: Excellent Recipe |
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I fixed this for dinner tonight and it was excellent. I have a box of Orzo sitting in my cabinet and didn't know what to make. The shrimp, orzo, asparagus was very delicious and the directions were very simple. |
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Guest
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Posted: Wed Jun 25, 2008 7:57 am Post subject: orzo |
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I just love the layout of the recipe cards at the end. they are very organized. You have a very nice site and i appreciate the specialized layout and explinations of the steps and ammounts for each ingredient. |
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Guest
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Posted: Mon Jul 14, 2008 8:02 pm Post subject: Orzo shape |
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I don't know how labor intensive making all the tiny shapes this way would be but my immediate thought would be to roll out long strings of pasta and pinch off small lengths. I'm thinking from experience with clay and bread dough as I have never personally tried making pasta. |
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Dilbert
Joined: 19 Oct 2007 Posts: 1304 Location: central PA
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Posted: Mon Jul 14, 2008 8:57 pm Post subject: |
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....long strings of pasta and pinch off small lengths
indeed, very small lengths, then point the ends.
lottsa lottsa lottsa small lengths. orzo is about the size of a grain of rice.
I went looking and find no references to "home made orzo" - lottsa references to machine made specialty pastas.
it would appear orzo is a child of the machine made pasta age.
gnocchi tries my patience, can't fathom "hand making rice" |
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paizley Guest
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Posted: Tue Oct 14, 2008 3:11 pm Post subject: orzo "risotto" |
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Since risotto is always made from rice and orzo is a pasta, you may want to correct the title of the recipe to orzo, risotto-style or risotto-style orzo. You're an engineer...get it right! JK |
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