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semolina
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Semolina is a coarse flour traditionally made from durum wheat. Its high protein and gluten content make it especially suitable for pasta.
Semolina is a coarse flour made from durum wheat that contains high levels of protein and gluten. These properties make it the ideal ingredient for making pasta, which is why it has been traditionally used for this purpose.
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Nutrition · Open Food Facts
Typical values per 100 g · averaged across 121 products
- Energy
- 327 kcal
- Fat
- 1.3 g
- — of which saturates
- 0.3 g
- Carbohydrates
- 66.7 g
- — of which sugars
- 1.8 g
- Fibre
- 3.8 g
- Protein
- 10.9 g
- Salt
- 0.11 g
via Open Food Facts · ODbL
Wikidata facts
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- Sa semolina far.jpg
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- Commons category
- Semolina and wheat farina
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via Wikidata · CC0
~8 min read
Article
10 sectionsContents
- Etymology
- Production
- Types
- Dishes
- Savory
- Sweet
- In baking
- See also
- References
- External links
Semolina is a coarse flour traditionally made from durum wheat. Its high protein and gluten content make it especially suitable for pasta.
Semolina is distinguished from other refined wheat flours by its coarse texture: the Codex Alimentarius specifies that a durum wheat semolina must have grains large enough that no more than 79% pass through a 315-micron textile sieve.