Semolina is an Italian word which means semi-milled. The consistency is usually coarsely ground and not flour-like, however this fine milled semolina is softer and has been ground down quite finely. Semolina is usually made from wheat, though can also be made from maize (see our various corn/maize meals).
Cooking with Semolina
Semolina can be used instead of flour in some recipes. Its texture suits crumbly pastries and biscuits but it can also be made into the traditional British pudding simply named “Semolina”. This pudding is made by heating the semolina in warm milk and sweetening to make a milky sweet treat.
Semolina can also be used in pasta making. Depending on how you would like the texture of your pasta will be down to how coarse the semolina is. Coarse semolina, which is harder in texture, makes a rougher pasta surface. This is a good thing as the sauce is able to cling to the pasta better than it would on a smooth surface.