![]() The main reason people prefer semolina for pasta-making is that it is extremely high in gluten, which helps keep the shape of pasta during cooking. ![]() This is why people refer to it as pasta or macaroni wheat, because semolina’s number one use is in the making of pasta or couscous. Semolina can have a more earthy aroma than common wheat flours as well, but you likely will not notice that until after you get home! What Is Semolina Used for and What Are Common Semolina Recipes? With such a unique name, it may not surprise you that semolina is most commonly used in Italy. The main difference you may be able to see is that semolina is a good bit coarser than traditional flour, and may be darker and more golden in color (but this will depend on the specific varieties). You will probably be able to find semolina in your regular grocery store, right next to the all purpose flour. ![]() Durum wheat grows predominantly in the middle east and makes up about 5-8% of the entire world’s cultivated wheat population. Semolina, on the other hand, is made from a species of wheat called “durum” wheat, which also has a few other names, including pasta wheat and macaroni wheat. ![]() Your general baking flours are made from what is known as common wheat, which makes up around 80% or more of the entire world’s wheat harvest. ![]() You are, of course, familiar with flour, but there are a lot of different types of flour, which is actually just a generic term used to refer to ground up. So, What Is Semolina Flour? Semolina is actually just a type of flour made from durum wheat. But first, what exactly is semolina flour? It turns out that semolina is actually a pretty common ingredient, but if you have not heard of it before, do not fret! We have compiled all the information you need to know about semolina: what it is, when to use it, and even how to substitute it if you need! Keep reading to learn all about semolina and our favorite tips and tricks for incorporating it into your daily baking. Semolina is one of those words that sounds a lot fancier than it actually is, like “taupe” or “hors d'oeuvres.” Trust us, start throwing around the word semolina, and everyone in your circles will think you are a professional baker. ![]()
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