You all know that orzo is, right? Basically, it's pasta that shaped like rice. So that they look like rice grains. You can get dried orzo in all sorts of markets. But I am really curious - how does one make orzo? Specially on an industrial scale. Most pasta shapes can be traced to some kind of extruder, be they macaroni or fettucini, ziti or even the funky farfalle (bowtie). But orzo mystifies me a bit. The shape, although small, isn't obviously the product of an extruder, unless the die hole is capable of enlarging and shrinking as the pasta dough goes through it.
As with any modern age, I plumb the internet search engines looking for the process behind the manufacture of orzo - and come up with a lot of recipes of how to cook pre-manufactured orzo, but none on how to make it. Is it even possible to make orzo at home?
So, dear readers, do you know how orzo originated? How is it made originally (no, not from a box in a supermarket)? And how is it manufactured in factories?