Co.R.Ex. Srl (Sa) Italy
Durum Wheat Semolina Flour
What it is
It is the primary ingredient used in traditional Italian pasta making. The milling process separates the endosperm from the bran and germ, resulting in a fine, granular flour that is distinct from all-purpose flour. Its texture and composition make it ideal for creating firm, chewy pasta.
How people cook with it
Semolina is a versatile flour primarily used for making pasta and bread. Its unique properties lend themselves well to various dough preparations.
- Homemade pasta dough
- Gnocchi
- Bread crusts
- Polenta
When making pasta from scratch, semolina flour is often mixed with water or eggs. It can be kneaded into a firm dough that holds its shape well during cooking. For bread, it can be used to create a crispier crust or added to the dough for a different texture. It is also the base for polenta, a traditional Italian dish where the flour is cooked with liquid until thick and creamy. The coarse texture of semolina provides a pleasant bite in cooked dishes.
How it differs from similar foods
This results in pasta that is more resistant to overcooking and has a better texture. Its golden hue also contributes to the characteristic color of many dried pastas.
Who it is for
Home cooks and bakers who enjoy making fresh pasta or rustic breads will find this ingredient useful.
How to keep the rest
To maintain freshness, store the semolina flour in an airtight container in a cool, dry place. This will prevent it from absorbing moisture and becoming clumpy. Ensure the container is well-sealed to keep out pests and odors. Proper storage will help preserve its quality for future use.