The biggest trick to learning how to cook Orzo Pasta is knowing when to stop. Cook these tiny pastina to al dente if enjoying as a side or in a salad, or stop a couple minutes short when finishing in a soup or sauce.
Bring the water to a boil in a medium (size) saucepot. Once boiling, season with kosher salt.
Add the orzo and stir well. Boil for 7 minutes (to al dente according to package direction), then taste for texture.
Drain the pasta, then return to the hot pot. Add the butter and ground pepper and stir well to melt the butter. Taste for seasoning and adjust the salt and pepper to taste. Enjoy!
TIPS
Season the water well - it should taste like the seas
Stir frequently - orzo tends to stick and clump, so be attentive and stir every few minutes
Cook times can be unpredictable - start tasting for texture at the 7 minute mark, then every minute thereafter. Orzo can be enjoyed al dente (with a bite) or soft, depending on who’s enjoying it and how you’re serving it. For pasta salad, we like it a bit softer and go 1-2 minutes past al dente. If adding to soup or making a pasta dish like orzo with tomatoes and zucchini, go 1-2 minutes under, as the pasta will continue to cook in the sauce.
A serving of orzo is about ⅓ c uncooked, as long as the pasta is the “main” component. Plan on ¼ cup per person if adding to a soup or making a pasta salad with lots of mix-ins.
If using for a cold salad, rinse under cool running water to stop the cooking