sémolas

Sémolas are a coarse flour made from durum wheat, a hard variety of wheat known for its high protein and gluten content. The process of making sémolas involves milling durum wheat kernels into granular particles of varying sizes. These particles are typically larger than those found in standard flour, giving sémolas a distinct texture.

The primary use of sémolas is in the production of pasta. The strong gluten structure of durum wheat makes pasta made from sémolas resistant to overcooking and helps it retain its shape during boiling. This characteristic is why sémolas are the traditional and preferred ingredient for high-quality dried pasta in many parts of the world, particularly in Italy.

Beyond pasta, sémolas can also be used in various other dishes. They can be cooked into a porridge, similar to oatmeal, or used to make couscous, a staple in North African cuisine. In some baking applications, sémolas can add a desirable chewy texture and nutty flavor to bread and other baked goods. The nutritional profile of sémolas is similar to that of durum wheat, being a good source of complex carbohydrates, protein, and fiber.