
This homemade whole wheat orzo is rich with egg yolks and has a tender, hearty bite. Shape it by hand for a rustic pasta that cooks quickly and works beautifully in soups, salads, or simple lemon-herb dishes.
If starting with wheat kernels, grind them into a very fine flour. Place 2 cups of flour on a work surface or in a bowl, add the salt, then mix in 8 egg yolks and a small drizzle of olive oil until a soft, slightly springy dough forms.

Knead the dough for 8 to 10 minutes until smooth and elastic. If it feels dry, add a few drops of water or oil; if it feels sticky, dust with a little more flour. Cover and let it rest for 20 minutes.



Lightly flour the work surface and divide the dough into 4 pieces. Roll each piece into a very thin sheet, about the thickness of a grain of rice.

Dust the sheets lightly with flour and let them dry for a few minutes, just until they are no longer sticky. Cut each sheet into narrow strips using a sharp knife or kitchen scissors.



Gather the strips and cut them crosswise into tiny rice-shaped pieces. Toss the cut pasta with a little extra flour and rub gently between your hands so the orzo separates and flows freely.

Use immediately, refrigerate for up to 1 day, or freeze in a sealed bag for longer storage. To cook, boil in salted water for 8 to 10 minutes until tender, then drain and serve with lemon, herbs, vegetables, or Parmesan.

For a smoother dough, you can substitute all-purpose flour for part of the whole wheat flour. Do not skip the resting and light drying time, or the orzo will be harder to cut cleanly. Freeze the shaped pasta on a tray first if you want to prevent clumping before bagging.




