What do most types of pasta have in common? They are usually made from durum wheat semolina, a type of flour! But what does the ‘semolina’ part mean?
Semolina is a term for coarsely ground durum wheat and is the type of flour used to make most types of pasta, as well as other foods like semolina cake and couscous.
We’ll explain why semolina is so popular for making pasta and answer some of your burning questions next!
What is semolina?
If you’ve ever looked at the ingredients list for pasta, you’ve probably seen the word ‘durum wheat semolina’. So what is semolina, then?
Semolina is just a type of flour made from durum wheat. It is coarser and darker than all-purpose flour and is higher in protein and gluten, which makes it one of the preferred flour types for making pasta!
The Italian equivalent of semolina is “semola”, which is high in protein and gluten but much more finely ground.
What about other types of “semolina”?
Semolina is sometimes used to describe other grains that have been coarsely ground, like rice semolina and corn semolina. However, the term ‘semolina’ usually refers to the kind we just described – coarsely ground durum wheat.
Why is semolina good for making pasta?
Gluten is a protein in wheat, and it’s especially high in “hard” wheat like durum wheat. Gluten provides structure and elasticity, and it holds up to cooking better than some lower-gluten grains. That’s why it’s preferred for pasta making – it holds its shape and isn’t likely to fall apart when making and boiling it!
The majority of pasta is made from durum wheat semolina flour, but you can also find gluten-free pastas that exclude wheat completely.
Other popular uses for semolina
Besides pasta, semolina flour is well-known for its role in making couscous, which is simply small steamed balls of semolina flour! Couscous originated in Northwest Africa but is popular in many areas of the world today.
Semolina is also ideal for making pizza crusts and semolina cake, a specific dessert that calls for semolina flour.
FAQs:
Semolina refers to coarsely ground durum wheat, a type of flour used for pasta and bread making. It looks similar to cornmeal in appearance, but semolina is NOT the same as cornmeal.
Semolina is made from durum wheat, which contains gluten and is NOT gluten-free.
Semolina is simply a coarsely ground version of wheat flour that is high in gluten. It contains more nutrients than refined all-purpose flour like protein, fiber, and B vitamins. It isn’t one of the most nutrient-dense foods you can eat, but it’s also not considered “bad” for you if you eat it in moderation and as part of a balanced diet (as is the case with most things).
Corn semolina is the term that can be used for coarsely ground corn flour. In the United States, corn semolina is often referred to as “grits”.
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