JavaScript seems to be disabled in your browser. For the best experience on our site, be sure to turn on Javascript in your browser. 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 actually just a type of flour made from durum wheat. 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.

You will probably be able to find semolina in your regular grocery store, right next to the all purpose flour. 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. 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 Flour?

With such a unique name, it may not surprise you that semolina is most commonly used in Italy. 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 how pasta can come in all different shapes and sizes without risk of falling apart or becoming a giant blob while it is boiling.

Semolina is a staple food in Nigeria, where it is mixed with water and boiled to eat with soups or stews.

durum semolina flour

Couscous, made with semolina, is a common food in other parts of Africa as well as the rest of the world. In European countries, semolina is also used for sweet puddings and it can form a type of porridge when boiled. However, the number one use for semolina is in pasta, so it follows that it is most common in Italy and surrounding areas. If you have ever asked yourself why pasta is typically yellow, that is because semolina is typically more golden than all purpose flour.

You may see semolina in other recipes, however, such as cakes, breads, or pies--we hear it helps make a tasty crust for bread! There is a slight confusion over exactly what is included in the semolina category. One thing that you may see on shelves while looking for semolina is a myriad of other products that claim to be semolina.

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The reason they would be labeled as such is likely because they are coarse-grained flours as opposed to finely grained flours. However, you should avoid these if semolina is actually what you need, though coarse grains have certain properties in baking, the true power of semolina over other flours is its high gluten and protein content.

Stick to durum semolina only, and you will be good to go! As with all new foods, you should examine any health risks before switching over to semolina. You likely have been eating semolina in your diet already, even if you did not know it, but if it turns out this is your first experience with it or you are hoping to significantly increase your intakethen we always recommend taking it slow with new additions to your diet.

Pay attention to your body to make sure there are no unexpected changes. The biggest health concern with semolina is simply that it is extremely glutinous. This is great for pasta, but not so great if you cannot eat gluten. The most common issue with gluten is a sensitivity or intolerance, which many people face and can cause discomfort or bloating when consuming gluten. You could also have what is called celiac disease, which is an extreme intolerance to gluten, or a wheat allergy, which is slightly different from a specific gluten intolerance.This is a recipe for traditional Italian pasta dough made with durum wheat semolina flour.

You can use the dough to make any pasta you desire, such as farfalle, tagliatelle, or ravioli, using either a pasta machine or rolling out the dough by hand. Pour water into the well a little at a time, mixing it with the flour.

What Is Semolina?

Add as much water as needed to make a sticky but compact dough. Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.

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Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using. If you cannot find the durum wheat semolina flour or 'semola rimacinata', mix regular semolina with all-purpose flour with a ratio of All Rights Reserved. Homemade Semolina Pasta Dough. Rating: 4 stars 1 — Couldn't eat it 2 — Didn't like it 3 — It was OK 4 — Liked it 5 — Loved it Down Triangle 2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0.

Read Reviews Add Reviews. Save Pin Print ellipsis Share. Gallery Image zoom. Recipe Summary prep:. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified.

Add all ingredients to shopping list View your list. Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center. Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite shapes.

durum semolina flour

I Made It Print. Cook's Notes: If you cannot find the durum wheat semolina flour or 'semola rimacinata', mix regular semolina with all-purpose flour with a ratio of If you're using the dough later or the following day, wrap with plastic wrap and refrigerate. Per Serving:.JavaScript seems to be disabled in your browser. For the best experience on our site, be sure to turn on Javascript in your browser.

This product is also vegan, meaning it does not include eggs, dairy or honey. More Info. Skip to the end of the images gallery.

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Skip to the beginning of the images gallery. Semolina Pasta Flour. In stock.

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Add to Cart Find a Store. Nutritional Facts. Our Semolina Flour is made from the finest durum wheat durum flour.

durum semolina flour

It is an indispensable ingredient for homemade pasta, and an excellent choice for Italian-style breads. Facebook Twitter Email. Wondering what flour to use for pasta? Semolina, made from the finest durum wheat, is commonly used to make pasta, but it also makes a magnificent loaf of bread. Now you can buy semolina flour and make noodles, lasagna, fettuccini and other pastas with the same durum flour professionals use! If you use a pasta maker, you'll be delighted with the superior results when you switch from all-purpose wheat flour to our finest quality durum semolina.

Your daily values may be higher or lower depending on your calorie needs. Ingredients Enriched durum flour durum flour, iron, niacin, thiamine, riboflavin, folic acid.There are many flours and flour products on the market for a reason—each serves a certain purpose. When making fresh pasta or even some breads, you need to know the difference between semolina and durum flour. Both semolina and durum flour are products rendered from milled durum wheat.

The endosperm—the nutrients surrounding the wheat seeds—is separated from the grain through the milling process, resulting in coarsely-ground flour known as semolina. The texture of semolina is heavier, like hard bread crumbs, and is more coarse than most milled flours. Durum flour is the fine ground powder left over from the milling process and also a product of semolina that's ground further.

Durum flour is much finer than semolina, and resembles more traditional baking flours. Semolina and durum flour are both high in proteins and gluten, which make flour very pliable in dough form and allow them to hold up well under heated conditions.

The coarse texture of semolina holds pasta dough together and strengthens it when heated. Durum flour's more delicately ground texture creates a softer dough that's forced through pasta makers more easily and bends or curls when cooked. Semolina and durum flour are traditionally used to make pasta, noodles and even some breads with a coarser, harder texture. Semolina allows pasta like rotini, farfalle and macaroni to hold their distinct shapes.

Durum flour is used for noodles like spaghetti and lasagna so that the pasta becomes softer and more pliable when cooked. Durum flour's fine grain also lends itself to baking, offering hard wheat textures to breads. Chet Carrie has been writing since He served as an editor for a university magazine and has freelanced for several newspapers.

Carrie holds a Bachelor of Arts in English. Writer Bio Chet Carrie has been writing since What Is Semolina? Semolina Flour Vs. White Flour. How to Substitute Flour for Bread Flour.Semolina is a high-gluten flour made from hard durum wheat. It has a rather coarse texture, yellow color, and is high in gluten protein. The high gluten content means the flour is especially well suited for making pastabut this flour is also a common ingredient in bread and baked goods as well as couscous.

Semolina is available throughout the world but is most popular in Italy. Semolina flour can be purchased in coarse, medium, and fine textures. The most common is medium grind, meaning the coarse and fine textures may be more difficult to find in stores. The fine grind is similar in texture to all-purpose flour. One of the most common uses for semolina flour is making pasta from scratch. It is an ideal flour because of the gluten content, which creates a less sticky dough and is much more elastic than other flours.

This helps the pasta hold its shape when cooking, whether that shape is a long spaghetti noodle or an elbow. Semolina is also used to make couscous, which is simply moistened semolina that is mixed until little balls form. In addition, this flour is good for making bread, cakes, and pizza, as well as porridge and pudding. In Morocco, semolina flour called smida is the key ingredient in khobzan oven-baked round flatbread, and it finds its way into cakes in countries like Greece and Turkey.

In India, where it is referred to as rawa or soojisemolina is cooked into a porridge. It is used for sweet puddings in Europe and is a staple ingredient in Nigeria, where it's boiled with water and eaten with stews and soups.

Semolina is also commonly sprinkled onto pizza pans before baking pizza crusts. When incorporating semolina flour into homemade pasta and baked goods recipes, it is used similarly to any other type of flour, where it is combined with wet and sometimes other dry ingredients. It is also added to graviessoups, and stews as a thickener, and can be used to prevent sticking when baking with dough. To create a filling breakfast porridge, boil semolina along with milk until thickened.

Semolina can also be replaced for some or all of the flour in baking recipes, including cookieswhere it imparts a crisp, crumbly texture. As with any type of flour, it should be scooped into the measuring cups rather than the cups being dipped into the flour bag. Dipping can add extra flour to the recipe, which will make the pasta dough drier and harder to work with. Semolina has a sweet, nutty flavor and earthy aroma.

It also contributes that signature yellow color to the pasta. Although semolina is the ideal flour for making homemade pasta, other types of flours can be used in its place. Replace the semolina flour called for in the recipe with an equal amount of all-purpose flour, bread flour, or whole-wheat flour.

Bread flour or whole-wheat flour will work best; they have a higher gluten content than all-purpose flour. Semolina, bread, and whole-wheat flours have 13 percent or more gluten, while all-purpose contains 8 to 11 percent. If using all-purpose flour, the pasta won't come out quite as firm but will still taste delicious. Keep in mind that homemade pasta made with all-purpose flour will not dry or freeze well, as the pasta won't retain its shape.

Cakes and cookies that call for semolina will work fine when other flours are used but won't have the same flavor, color, or texture. Cornmeal can be used in place of semolina for dusting surfaces or pans. Any type of fresh pasta is preferably made with semolina flour, and there are many African, Mediterranean, and Middle Eastern dessert and bread recipes that call for semolina.A good place to start is one of the four biggest and longest tournaments in the calendar, the Grand Slams.

The Australian Open is the first of the year, in January, and although it used to take place on grass, these days it's a hard-court tournament. In the depths of winter it's nice to watch summer happening on the other side of the world, but more importantly, it's usually a hotly-contested tournament.

There have been surprise finalists and winners throughout the history of this tournament, and it's a place where champions have to be alert. Next up comes the French Open, at historic Roland Garros in Paris. This is the Grand Slam tournament that takes place on clay - the red, slow slippery stuff. This is a real specialist surface. It requires absolute concentration from the players, usually for long, attritional matches that can last three hours or more.

As such, it's a tough place to win, and only a few players have managed it in recent years, most notably the record-breaking champion Rafael Nadal, who is known to his millions of fans as the "King of Clay".

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Only a few weeks later, in June, we have Wimbledon. This is traditionally known as the most important tournament in the tennis calendar, and is the only modern Grand Slam tournament played on grass, a delicate surface that makes the ball move faster, and, at least historically, has benefited serve-volleyers (the players who move fast to the net).

The final Grand Slam of the year is the US Open, in Flushing Meadows, New York City. This is, like the Australian Open, on hard courts, and has diverse winners, as it benefits different kinds of playing styles, and there is no one way to win the tournament.

This makes for great action and variety. And really, before you have a look at tennis betting odds, that's something big to remember: tennis is all about variety. Just when you think you've got the game cracked, something else comes along to change it. Pretty much all tennis betting picks are based on assumed knowledge: that you'll know all about the players and the tournaments and surfaces. However, on another level, it is assumed you know the rules of the game.

For this reason, you need to be aware of how a tennis match is broken up. Players score points as follows: 15, 30, 40 and then the game is won, unless scores are 40-40, which we call deuce. In this case, a player has to win the next point to get advantage, and then he or she can win the game. The first player to establish a margin of two clear games wins the set (except with 5-5, in which case the score must be 7-5, or 6-6, in which case there is a tiebreak, or, in the final set of a Grand Slam match, the set continues until a margin of two games can be established).

A match is best of five sets in a Grand Slam for men, best of three for women, and also for men on regular ATP Tour matches.

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Why is this important for you as you learn how to bet on tennis. Well, if you can know the rules of the game, then you can know tennis betting rules. Tennis betting is broken up along the lines of a tennis match. You can bet on pretty much everything within a match, but it's advisable to watch some games before you begin putting deposits on players.

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This is because tennis betting, like every other kind of sports betting, is run by bookmakers, or bookies, who select odds based on what they think is the likelihood of something happening. However, that's not the only consideration that goes into tennis betting odds.

There's also the matter of bookies being in a highly-competitive market. Sports betting is an industry growing all the time, particularly in Europe but also in the United States. If you place a bet, you're doing so alongside thousands of other people, and you've got to establish an edge. You can do this through knowledge. Which player is slowest in starting matches. Who comes roaring out of the blocks. If you have an idea of this, you can gain an edge on other bettors who have not considered such a detail.

If you're watching the French Open, and a player who is good on clay is playing one who has never played on the surface before, who is likely to win. The experienced clay-court player, in most cases. If you have a slow, steady, but very fit player, bet on him or her winning in five sets, if that's based on your knowledge of previous matches played.Download PDF Media synergies will become more important than any single channel and the collective weight of all channels The growing significance of media synergies in 2017 offers advertisers and agencies the opportunity to leverage its power to maximise brand and sales impact.

Synergy will become a part of any multi- media analysisMarketers should adapt the message to the medium whilst maintaining a common creative theme. You can't have a holiday season without articles on predicting food trends for the next year popping up everywhere. Kim Severson of the New York Times calls it "as much an American tradition as ordering an eggnog latte. Now, Whole Foods has entered the fray, publishing its predicted food trends for 2018.

While the list is long and contains some surprising elements (lavender lattes, anyone. Consumers want to know the real story behind their food, and how that item made its way from the source to the store. GMO transparency is top-of-mind, but shoppers seek out other details, too, such as Fair Trade certification, responsible production and animal welfare standards.

Eating a good diet is no longer just about nutrition, it's also about the story behind its production, and what or whom has been harmed (or not) in the making.

By using science to advance recipes and manipulate plant-based ingredients and proteins, these techniques are creating mind-bending alternatives like 'bleeding' vegan burgers or sushi-grade 'not-tuna' made from tomatoes. These new production techniques are also bringing some new varieties of nut milks and yogurts made from pili nuts, peas, bananas, macadamia nuts and pecans.

Plant-based protein companies like Beyond Burger and the Impossible Burger are reaching broader audiences. Root-to-stem cooking "Between nose-to-tail butchery and reducing food waste, a few forces are combining to inspire root-to-stem cooking, which makes use of the entire fruit or vegetable, including the stems or leaves that are less commonly eaten.

durum semolina flour

Recipes like pickled watermelon rinds, beet-green pesto or broccoli-stem slaw have introduced consumers to new flavors and textures from old favorites.

With celebrity support coming from people like Anthony Bourdain and his new documentary "Wasted. These are hopeful, forward-looking predictions for 2018 that reflect a more conscientious and ethical food-production system. Let's hope Whole Foods has got it right. Sign up now and have it sent straight to your inbox. Daily and Weekly newsletters available. High-Tech goes Plant-Forward"Plant-based diets and dishes continue to dominate the food world, and now the tech industry has a seat at the table, too.

What will the world look like in 2000.