This finely ground semolina is perfect for making a variety of both sweet and savoury recipes including pizza bases, pasta, gnocchi, biscuits, cakes and of course semolina pudding!
Semolina flour is also useful when manipulating a pizza dough or Ciabatta dough. This coating of semolina acts as an absorbent layer or barrier which prevents sogginess and allows the dough to crust whilst baking.
Uses for semolina
- Make a semolina pudding using 2 cups of milk and half a cup of water for every half-cup of semolina. Mix in a large pan and bring to the boil. Simmer slowly for 10 minutes until the liquid has been absorbed. Sweeten to taste and optionally add cocoa. Serve with fruits such as raisins.
- Mix boiled semolina with grated apple for a quick apple pudding.
- Mix semolina flour with regular flour for a more substantial pancake mix.
- Use semolina flour to dust pizzas and other dough when rolling out, preventing them from sticking to the board.
