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Semolina
The coarse, sandy middlings milled from durum wheat. It is the same grain as dried pasta, ground more coarsely than flour.
Origin
Durum is a hard wheat grown around the Mediterranean, in North America, and in other dry climates.
Flavour
Mild and sweet, with a yellow tint from the grain.
How it is made
Durum is milled so the hard endosperm cracks into grits before it becomes flour. Those grits are semolina. A second milling makes pasta flour.
How to use it
Use it for pasta dough, couscous, porridge, and cakes that want a fine grit.
Storage
Airtight, cool, and dry.
Recipes using it
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