Semolino

Semolino, or semolina, is a coarse flour milled from the endosperm of durum wheat (Triticum durum). It has a pale yellow color and a slightly grainy texture, and is sold in various grind sizes from fine to coarse. Durum semolina is higher in protein and gluten than common wheat flours, and it is not suitable for gluten-free diets.

The product is widely used in cooking and baking. In Italian cuisine, semolino is a primary ingredient in pasta dough when mixed with water or eggs, and it is also prepared as hot cereals and desserts, such as budino di semolino or crema di semolino (semolina pudding), typically flavored with milk, sugar, vanilla, and citrus zest. In North African and Middle Eastern cuisines, durum semolina is processed into couscous, a staple formed by lightly steaming small granules. In Indian cooking, semolina is known as suji or rava and is used for dishes such as upma and various desserts like halwa.

Nutritionally, semolino provides carbohydrates and some protein, along with minerals and B vitamins. It should be stored in a cool, dry place in an airtight container and used within its shelf life. Because it contains gluten, semolino is unsuitable for people with celiac disease or gluten intolerance.