Semolinas

Semolinas are a coarse milled product derived from durum wheat endosperm. They are higher in gluten-forming proteins than common wheat flours, which gives pasta and couscous their firm texture. The color is typically pale yellow, and the granules vary from coarse to fine.

Production and varieties: Semolinas are produced by milling durum wheat kernels and sieving to separate granules of specific sizes. The two main textures are coarse semolina and fine semola rimacinata. Whole-semolina, or semola integrale, retains more bran and is used in rustic breads and cereals, while refined semolina has most of the bran removed.

Culinary uses: In Italian cuisine, semolina is the traditional base for pasta, imparting a firm bite. It is also used to make couscous in North African and Middle Eastern cuisines, and in various desserts such as semolina pudding and semolina cake. In Indian, Pakistani, and other South Asian cuisines, semolina (suji or rava) is used to make porridges, batters, and sweets.

Nutritional and dietary notes: Semolina provides carbohydrates and moderate protein, with gluten content that makes it unsuitable for people with gluten intolerance or celiac disease. It contains minerals such as iron and B vitamins. Refined semolina has less fiber than whole-semolina, which retains more nutrients.

Production and distribution: Durum wheat is widely grown in the Mediterranean, North America, and parts of Asia. Semolina is produced commercially in countries including Italy, Canada, the United States, and Turkey, among others.