16 Semolina Recipes From 11 Cuisines.

Coarsely milled hard durum wheat, gritty between the fingers and pale yellow. Its high protein and low absorption make dough elastic rather than sticky, which is why dried pasta and couscous are built from it. Toasted first it becomes Indian upma and halwa; boiled with milk it sets into puddings and into gnocchi alla romana. A dusting of it under bread or pizza acts as tiny ball bearings on a peel. Do not confuse it with fine wheat flour in a bread dough.

16 recipes on this route