Pasta & Noodles

Orzo, also known as risoni, is a form of short-cut pasta, shaped like a large grain of rice. Orzo is traditionally made from white flour, but it can also be made of whole grain. The name orzo is common for this pasta shape in North America, and less common in Italy; the Italian word orzo means barley.

Orzo, or Kritharáki in Greek, are short-cut pieces of pasta that look like flattened rice. Traditionally used in pilafs, soups, salads and casseroles, orzo is a wonderful foundation for an elegant meal instead of rice or polenta. In Greece, Orzo is traditionally used in Youvetsi” or “Giouvetsi.” a casserole made with ground lamb or beef, bathed in a light tomato sauce seasoned with garlic and cinnamon and topped with feta cheese. Orzo is also a popular pasta choice for the classic Chicken Kokkinisto: chicken braised in tomato sauce, seasoned with garlic, onions, white wine and cinnamon. Orzo is also often used, instead of rice, in the iconic lemony Chicken Avgolemono Soup. For a delicious Greek-inspired one-pot dish, serve Melissa Orzo with sautéed onions, garlic, diced tomatoes and shrimp, white wine (optional), seasoned with oregano and topped with tangy Feta cheese. If you are a fan of pilafs, Melissa Orzo is a perfect for rice and bulgur pilafs. To enhance the inherent nuttiness of our orzo, toast it along with the rice or bulgur, in butter or olive oil for a 4-5 minutes with salt and garlic (optional) before adding your cooking liquid. For a quick and easy side dish, serve our orzo with tomato sauce and Feta or parmesan cheese. Orzo is a wonderful binder for stuffed vegetables and pairs beautifully, as a warm side dish, with roasted chicken or lamb.

Vermicelli is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker. The term vermicelli is also used to describe various types of thin noodles from Asia.

Vhala pastas are made with traditional methods and the purest Greek ingredients. Hylopites are hand-cut small square-shaped pieces of pasta. Made with semolina flour and milk, this delicate pasta is the basis for many classic Greek dishes. For a Greek “mac & cheese,” cook and drain the noodles, add Kefalotyri cheese to the mixture and combine with melted butter. Or use this tile-shaped pasta in a classic baked chicken and tomato dish called “Kotopoulo me Hylopites,” topped with tangy Feta. For a wonderful soup to cure whatever ails you, add the cooked pasta to hot chicken broth and mix in fresh dill and a squeeze of fresh lemon. Of course, you can enjoy Vhala Hylopites as you would any other pasta: served with olive oil, garlic, fresh basil and parmesan cheese, in a simple tomato sauce or topped with sautéed wild mushrooms.

Knorr Pasta Sauce with Basil enriches pastas with its sweet scent and fresh taste of basil. Knorr, which helps those who want to obtain a practical, delicious and original pasta sauce, adds difference and flavor to your meals.

Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum wheat semolina.