Acini di pepe vs Orzo
Acini di pepe is tiny beads the size of peppercorns. Orzo is grain-shaped pasta the size of a large rice grain.
Side by side, to scale
10 mmAcini di pepe: 2 to 3 mm by 2 to 3 mm
Orzo: 6 to 8 mm by 2 to 3 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Pastina | Pastina |
|---|---|---|
| Region | All of Italy | All of Italy |
| Section | Tiny beads the size of peppercorns | Grain-shaped pasta the size of a large rice grain |
| Length | 2 to 3 mm | 6 to 8 mm |
| Width or diameter | 2 to 3 mm | 2 to 3 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Semolina and water | Semolina and water |
| Cook time | 6 to 9 min | 7 to 10 min |
| Brands with a page | De Cecco | De Cecco, Rummo, Garofalo, Barilla |
| Catalogue numbers | De Cecco no. 78 | De Cecco no. 74, Rummo no. 27, Garofalo no. 26 |
| Cook time across brands | 9 min | 5 to 11 min |
| Brand dimensions | not measured | Rummo: 10.65 mm long, 2.6 mm across |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 13.0 g | 13.0 g |
| Products catalogued | 18 | 62 |
| Pairs with | In brodo, Minestrone, Pasta e ceci | In brodo, Minestrone, Pasta salad, Lemon and butter, Pomodoro |
Acini di pepe
Cooked in the broth it is served in. Clear soups, wedding soup, a chicken broth with egg. Too small for any sauce.
Orzo
Small grains cook in broth or absorb a light dressing. Soups, a lemon and herb salad, a baked dish with tomato and feta, or cooked like risotto with stock and parmesan.
Can you swap them?
Orzo for acini di pepe: yes, larger grains.
Acini di pepe for orzo: yes, smaller beads.
Both take In brodo, Minestrone.
Only acini di pepe: Pasta e ceci.
Only orzo: Pasta salad, Lemon and butter, Pomodoro.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.