lb semolina
Rich in protein and B vitamins, semolina is a good source of iron and magnesium. Its complex carbohydrate profile provides sustained energy, though it is not a significant source of fiber unless made from whole grain durum.
About
Semolina is the coarse middlings of durum wheat (Triticum durum) obtained during the milling process, distinct from the fine flour produced from soft wheat varieties. The granules are larger and grittier than all-purpose flour, typically ranging from 0.2 to 0.3 millimeters in diameter, and possess a pale yellow to golden hue due to the high carotenoid content in durum wheat endosperm. Semolina has a slightly sweet, nutty flavor and a hard, vitreous texture that resists breaking easily, making it ideal for pasta production and coarse preparations. The ingredient is primarily derived from durum wheat grown in regions around the Mediterranean and North America, with Italian and North African traditions having long established its culinary significance.
Culinary Uses
Semolina is most celebrated as the foundation for dried and fresh pasta, where its high protein content and gluten strength produce superior texture and al dente bite. Beyond pasta, it serves as a base for porridges (polenta-style dishes), gnocchi, couscous-adjacent preparations, and Middle Eastern sweets such as halva and basbousa. The coarse granules provide structural integrity in bread baking, particularly in Mediterranean and North African flatbreads, and contribute a distinctive grainy texture to puddings and custard-based desserts. Semolina is also dusted on work surfaces and baking peels to prevent sticking during dough handling.