Description
Semolina is a coarse flour made from durum wheat, a hard variety of wheat. It is commonly used in cooking and baking, particularly in Mediterranean and Middle Eastern cuisines. Semolina has a distinct grainy texture and a pale yellow color. The process of making semolina involves grinding the endosperm of durum wheat into a granular form. The bran and germ are typically removed during this process, resulting in a refined flour. Semolina can have different coarseness levels, ranging from fine to coarse, depending on its specific use. Semolina is a versatile ingredient that finds application in various culinary preparations. It is commonly used to make pasta, such as spaghetti, macaroni, and couscous. When mixed with water, semolina forms a dough that can be shaped and cooked into different pasta shapes. It gives pasta its characteristic firmness and texture. Beyond pasta, semolina is also used in the production of bread, pastries, and desserts. In bread making, semolina can be added to dough to enhance its texture and improve crust development. It is used in pastries like cakes, cookies, and biscuits to add structure and a slightly grainy texture. Semolina is a key ingredient in desserts like semolina pudding or halva, where it is cooked with milk or water, sweetened, and flavored.
