“Ricepasta” is a type of pasta of the Greek and Italian cuisine which takes its English name from its shape that looks like rice. Its Greek name “Kritharaki” declares its substance and is Greek for Barley (Krithari).
Compared to rice, Kritharaki cooks faster and does not lose its form. Kritharaki is eaten warm and often accompanies dishes with a tomato sauce. In Italy it is very often used in soups like “Minestrone”, in Greece the most traditional dish is called “Giouvetsi” (Kritharaki in tomato sauce with Lamb). Generally, ricepasta is added towards the end of cooking in the pot and boils with the sauce, drawing all the aroma from the meat juice.