The purified fine, hard parts of durum wheat, derived mostly from the endosperm, rounded by the attrition of the millstones, -- used in cookery, such as in the preparation of Italian pasta.
The culinary term for a particular type of semolina made from durum wheat. Fine semolina is used for pasta, coarser varieties are used to make a boiled milk pudding.
or Smeed - Made from the starchy part of hard wheat. It comes in coarse, medium or fine grain.
A coarse flour used to make breads and puddings.
seh-muh-LEE-nuh] A grainy, pale yellow flour that is coarsely ground from hard wheat (like durum). It has a very high protein content. Used primarily for pasta and polenta.
milled product of durum wheat (or other hard wheat) used in pasta
Durum wheat which is usually more coarse than regular wheat flours. Semolina is used to make pasta, gnocchi, puddings, and a variety of confections. Recipe: Budino Di Semolino
A coarse flour made from durum wheat, used in making pasta and bread.
A very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.
Coarse, pale flour traditionally used in pasta and pizza dough. This flour is high in fiber and protein, and gives pasta and pizza its chewy characteristic.
Made out of wheat by a special process of grinding which yields fine or large grained powder. Semolina is used both for savoury dishes as well as for sweet dishes.
The hard golden core of durum wheat, semolina may be ground to several different textures--coarse for puddings and polenta and fine for the very best pasta. Because this special hard wheat is higher in protein and lower in starch than most other wheat flours, it produces pasta that maintains its identity when cooked and doesnÂ't fall apart or stick together. Because of its golden color, it is often confused for corn meal or corn flour and can be used for some of the same purposes. Although this wheat was originally grown around the Mediterranean and the name is Italian for “fine flour,” today most durum wheat is grown in the Northern United States and in Canada.
the gritty, coarse particles of wheat left after the finer flour has passed through the bolting machine, used in pasta.
Semolina is refined durum wheat flour. Because the bran and germ have been sifted out, semolina is very light in color and texture, resulting in airy breads and pastas.
The purified middlings (medium-sized particles) of wheat. The best semolina, the type used to make macaroni, spaghetti, and other pastas, comes from the milling of Durum wheat, a very hard variety of wheat.
a by-product of milled flour, these large wheat grains are used to make couscous, pasta, puddings or as a thickening agent.
Semolina is coarsely ground grain, usually wheat, with particles mostly between 0.25 and 0.75 mm in diameter. The same milling grade is sometimes called farina, or grits if made from maize. It refers to two very different products: semolina for porridge is usually steel-cut soft common wheat whereas "durum semolina" used for pasta or gnocchi is coarsely ground from either durum wheat or other hard wheat, usually the latter because it costs less to grow.
