Barilla Orzo is a simple durum wheat pasta with synthetic vitamin enrichment. Fortunately, it contains no seed oils. The DIY version uses organic durum wheat semolina for superior nutrition and flavor, eliminating synthetic vitamins in favor of naturally nutrient-dense organic flour.
Based on: Orzo
· Makes approximately 32 servings
· Serving: 56g (about 1/2 cup cooked)
Why This Recipe is Seed Oil Free
Commercial Orzo from Barilla often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Provides protein structure, richness, and helps bind the dough while adding natural B-vitamins
Fine sea salt
18g (1 tablespoon) · Redmond Real Salt Fine
Enhances flavor and strengthens gluten structure for better texture
Filtered water
60-120ml (as needed) · Filtered tap water
Adjusts dough consistency to achieve proper elasticity for shaping orzo
Instructions
Step 1. Measure 1800g (12 cups) organic durum semolina flour into a large mixing bowl or clean counter surface, creating a well in the center. Add 18g (1 tablespoon) fine sea salt and whisk to distribute evenly throughout the flour. The well should be about 6 inches wide and deep enough to contain the eggs without overflow.
Step 2. Crack 6 large eggs into the flour well and begin whisking them with a fork, gradually incorporating small amounts of flour from the inner walls of the well. Continue for 3-4 minutes until a shaggy, rough dough forms. If the mixture seems too dry and isn't coming together, add filtered water 1 tablespoon at a time until the dough holds together when squeezed.
Step 3. Turn the mixture onto a clean counter and knead vigorously for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. The dough should spring back when poked. If it's too sticky, dust lightly with semolina; if too dry, dampen hands with water. Wrap tightly in plastic wrap and rest at room temperature for 30-60 minutes.
Step 4. Divide the rested dough into 8 portions. Working with one portion at a time (keep others covered), roll through a pasta machine starting at the widest setting, then progressively narrower until you reach setting #4 or #5 (about 2-3mm thick). If you don't have a pasta machine, roll with a rolling pin to 2-3mm thickness, turning and flouring frequently to prevent sticking.
Step 5. Cut the pasta sheets into thin strips about 8mm wide, then cut these strips crosswise into small rice-shaped pieces roughly 8-10mm long. This creates the characteristic orzo shape. Toss the cut orzo with a light dusting of semolina flour to prevent sticking and spread on parchment-lined baking sheets. Repeat with remaining dough portions.
Step 6. To dry for storage: Spread orzo in single layers on parchment-lined baking sheets and air-dry at room temperature for 12-24 hours, turning occasionally, until completely hard and dry. Store in airtight containers for up to 6 months. To cook fresh: Drop into boiling salted water and cook for 8-10 minutes until al dente (dried orzo takes 10-12 minutes). Fresh orzo has superior texture and flavor compared to dried.
Storage
Fresh orzo can be refrigerated for 2-3 days or frozen for up to 3 months. Dried orzo stores in airtight containers at room temperature for 6+ months. Always cook in well-salted boiling water (1 tablespoon salt per quart water) for best flavor.
Cost Comparison
Cost per serving (homemade)$0.27
Cost per serving (store-bought)$0.15
Savings-80%
DIY costs more upfront due to premium organic ingredients and labor, but provides superior nutrition, flavor, and eliminates synthetic additives. The cost difference reflects the quality gap between mass-produced conventional pasta and artisanal organic pasta.