Semolina

Semoule

What it is

Milled from durum, a different and much harder wheat than the bread species — hard enough that its granules stay separate rather than forming a paste. That hardness is why dried pasta holds its shape in boiling water and why couscous rolls into grains.

In the kitchen

A scattering on the peel stops a pizza sticking better than flour, because the granules act as ball bearings.

Goes with

Olive oil Egg Butter Honey Orange Almond Pistachio Cinnamon

Same species

Bulgur Couscous Einkorn Emmer wheat Wholemeal flour T45 flour

Also used with

Antep pistachio Deglet Nour date Lupin flour Caciocavallo Silano Orange blossom water

Something wrong here, or missing? Tell us