Riscossa · 16 oz
Riscossa 100% Durum Wheat Semolina
What it is
It is a staple ingredient in many cuisines, particularly Italian. The texture is granular, and it has a slightly nutty flavor. It is a versatile pantry item for making various doughs and batters. This semolina is milled from the endosperm of the wheat kernel.
How people cook with it
Semolina is a foundational ingredient for creating a wide range of baked goods and pasta. Its unique properties make it ideal for dishes where a firm texture is desired.
- Homemade pasta dough
- Thickening sauces
- Coating fried foods
- Baking bread
When making pasta, semolina is often mixed with water or eggs. It absorbs liquid differently than all-purpose flour, resulting in a firmer, chewier noodle. For baking, it can be incorporated into bread doughs to add a slight crispness to the crust or used as a dusting agent for pizza or focaccia. It can also be used to create a smooth, creamy texture in porridges or puddings when cooked with liquid. Its granular nature helps prevent sticking and provides structure.
How it differs from similar foods
This makes it less likely to become gummy when cooked, and it holds its shape better, especially in pasta. Its flavor is also more pronounced.
Who it is for
Home cooks and professional chefs use semolina for its distinct texture and baking qualities.
How to keep the rest
To maintain freshness, store the semolina in its original packaging or an airtight container. Keep it in a cool, dry place away from direct sunlight and moisture. Proper storage will prevent it from becoming stale or absorbing odors from the pantry.