Description
Semolina is the flour made from durum wheat, the same wheat used for dried pasta. It is straw-yellow and coarser than soft wheat flour; re-milled semolina, ground twice, is finer and used for bread and fresh pasta.
With just semolina and water you can make the fresh pasta of southern Italy, such as orecchiette, cavatelli and egg-free pappardelle, perfect for plant-based cooking. In bread it gives a golden crust and a fragrant crumb, and a handful scattered on the worktop or in the tin stops doughs from sticking.
A pinch of turmeric in the dough gives it a lovely yellow colour.
With just semolina and water you can make the fresh pasta of southern Italy, such as orecchiette, cavatelli and egg-free pappardelle, perfect for plant-based cooking. In bread it gives a golden crust and a fragrant crumb, and a handful scattered on the worktop or in the tin stops doughs from sticking.
A pinch of turmeric in the dough gives it a lovely yellow colour.
