> > > >

Semolina



Semolina is made from the endosperm (the core or heart) of Durum Wheat, coarsely ground. It is then sifted. The coarser material becomes Semolina, the finer stuff becomes Durum Flour. The Durum Flour is the texture of other flours, whereas the Semolina is closer in texture to granulated white sugar or coarse cornmeal.

Semolina is used to make pasta, couscous and speciality breads. Durum Flour is preferred for noodles.

In the south of Italy, in areas such as Sicily, finely-ground Semolina is often used along with white flour 50/50 to make bread. The bread ends up quite dense, but very flavourful.

Elsewhere in Italy, though, it is only used for pasta. It is not used in pizza dough.

Italian semolina textures may be different from North American ones. Most American semolina is very coarse, as it is "chipped" rather than ground. European milling machines for Semolina, however, can be set to different textures based on the specifications of who has ordered it.

If you have bought coarse North American semolina and suspect (or know) that a finer one is actually wanted in a recipe, such as in Sicilian baking, then you can whizz it in a blender.

Cooking Tips

Semolina cooks up fluffier than Farina, when cooking it as a porridge.

Small portions of Semolina, up to 25%, can be swapped in for regular flour in bread. But beyond that, the loaves won't rise well, and will be heavy. Higher proportions can be used, up to 60%, if the bread is made with a sponge dough (i.e. biga) method.

Equivalents

1 cup semolina = 6 oz / 175g

Please share this information with your friends. They may love it.


Also called:

Semoule de blé dur (French); Hartweizengrieß (German); Semola di grano duro (Italian); Sémola de trigo duro (Spanish); Sêemola (Portuguese); Rawa (Indian)

Comments

See also:

You may also like:

Food Calendar

food-calendar-icon
A calendar tracking what happens when in the world of food.
  • food day iconForefather's Day (Today)
    Forefather's Day is celebrated in the New England area of America to commemorate when the pilgrims landed on 21 December 1620. It's particularly marked in Plymouth, Massachusetts, with ceremonies jointly led by the Old Colony Club and the Mayflower Society.

Bon mots

"Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts."

-- James Beard (5 May 1903 – 21 January 1985)

Myth of the Day

Digestive Biscuits Read more >