1.   Anderson found that when orzo cooks in less water, the pasta absorbs almost all the liquid and turns out like risotto.

2.   At first, the pasta absorbs a great deal of wine, but soon it is cooking in a small amount of bubbling liquid.

3.   Its purpose is to let the pasta absorb the flavors of the sauce.

4.   Vinegars vary greatly in acidic levels, and some pastas may absorb the sauce more than others.