gm: semolina
Rich in protein and B vitamins (particularly thiamine and niacin), semolina is a good source of complex carbohydrates and contains iron. It is notably low in fat and provides sustained energy through its high starch content.
About
Semolina is the coarse middlings of durum wheat (Triticum durum), a hard wheat variety native to the Mediterranean and Middle East. The grain is milled to produce granules larger than flour but finer than cracked wheat, typically with a pale yellow hue characteristic of high-protein durum wheat. Semolina comprises approximately 12-14% protein content and is prized for its gluten strength and ability to hold its shape during cooking. The granule size typically ranges from 250 to 500 micrometers, distinguishing it from both fine flour and whole grains.
Semolina is produced by grinding the endosperm of durum wheat kernels to a uniform granular texture. The milling process separates the bran and germ, concentrating the starchy endosperm into granules that cook to a firm, slightly al dente texture. This semi-refined product is particularly valued in Mediterranean and Middle Eastern cuisines where it has been a staple for centuries.
Culinary Uses
Semolina is a foundational ingredient in pasta production, particularly for dried egg-free pastas and couscous where its high protein and gluten content enable proper elasticity and shape retention. It is extensively used in Middle Eastern and North African cuisines to prepare couscous, polenta-like porridges, and sweet preparations. In Italian cuisine, semolina features in gnocchi di semolina (Roman gnocchi), breaded coatings, and traditional breads. Semolina is also used as a dusting flour in breadmaking and pizza preparation to prevent sticking while imparting a subtle nutty flavor. When cooked as a porridge or pudding, semolina develops a creamy texture that pairs well with both savory broths and sweet syrups.