Semolina: Difference between revisions

|title=Semolina: Wiki facts for this cookery ingredient

|keywords=Semolina: Wiki facts for this cookery ingredient

|description=Semolina is the cracked endosperm of wheat which is produced during the commercial milling process and is subsequently ground into flour.

One frequently reads, or hears on food shows that "''pasta'' is made from durum semolina" or "''pasta'' is made from semolina flour". Both of these statements are specious to some extent. It is impossible to make a pasta or [[dough]] from semolina. The granules will not stick together when water is added to it.  All semolina must first be ground into flour before it can be made into a [[dough]], and all commercially produced flour, at this time in history, begins as semolina which is produced as part of the milling process. Therefore all commercial flour, of any colour or wheat type, is ''''semolina flour'''' unless it is ground directly from the wheat kernel which is seldom the case. Before the introduction of modern milling methods however, the harder portion of the endosperm would resist the action of the millstones and this would be collected and was called ''semolina''. Having a higher gluten content than the softer parts of the endosperm, the flour made from it was ideal for making pasta because it maintains its integrity better when cooked in boiling water. It is important to make this distinction to prevent confusion.