Semolina sounds like a really fancy term only a professional chef would know, but it’s actually a pretty common ingredient you can find in your favorite foods.
If you're unfamiliar with Semolina pasta, don’t worry! We the experts at Dagostino’s can loop you in.
- What is Semolina Pasta?
- What's the difference between Semolina flour and all purpose flour?
- What's the difference between Semolina flour and whole wheat flour?
- What are substitutes for Semolina flour?
- What are the health benefits of semolina pasta?
What is Semolina Pasta?
Semolina pasta is simply pasta made from Semolina flour. Semolina flour is a type of flour made from Durum wheat, or other “hard” wheats. Durum wheat is considered a “hard” type, which creates a coarse flour when it’s milled.
This coarse flour is Semolina, and it’s used to create Semolina Pasta. The word Semolina is derivative of the Italian word "Semolino", meaning bran. Bran refers to the pieces of grain husks that's separated during the milling process.
There’s lots of different pasta flours, but Semolina is considered one of the best to use.
What's the difference between Semolina Flour and All Purpose Flour?
Semolina flour appears more golden and darker than all purpose flour, and possesses an earthy aroma. Semolina is made using grooved steel rollers, which break the starch of the wheat kernels. It’s then processed and grounded into flour.
Semolina flour is used all around the world but is most popular in Italy and Italian cuisine. Semolina is high in gluten, which helps pasta keep its shape while cooking.
All purpose flour is white in color, and has little to no odor. This is the most common type of flour you can find. It’s made from removing the brown shell from wheat grains, then it’s milled, refined and bleached.
Its most common use is for baked goods like pies, cakes and other pastries. All purpose is non-ideal when making pasta. You can still use all purpose flour to make homemade pasta, but it will require more effort to knead the dough. It also requires more prep work.
What's the difference between Semolina Flour and Whole Wheat Flour?
Wheat flour is similar to Semolina in their dark golden coloring. However, whole wheat flour is made using the entire wheat kernel. The entire wheat kernel includes bran, germ and endosperm.
Bran is the hardened outer layer of wheat grains which contains fiber. Germ is the core of the grain that contains vitamins and other nutrients. Endosperm is the largest part of the grain and contains mostly carbs and protein.
Whole wheat flour is a popular substitute for those who wish to lower their carb intake, but still want to enjoy breads and pastas.
What are substitutes for Semolina Flour?
Flours that have high protein content are good substitutes for Semolina. Flours with lower protein content will produce different results and textures.
Whole wheat flour is high in protein, making it an acceptable substitute for Semolina.
What are the health benefits of Semolina Pasta?
Semolina is high in protein, fiber, iron, and B vitamins. Semolina can support weight loss, heart health and digestion. Protein and fiber can slow digestion, which can make you feel fuller for longer. B vitamins help convert food into energy, and Semolina contains B vitamins like folate and thiamine.
Semolina is known to be a good source of non-heme iron. Iron aids in transporting oxygen through the body as well as preventing anemia. With all things in life, we recommend enjoying Semolina in moderation.
Buon Appetito! We hope we’ve answered your questions about Semolina Pasta. Now it’s time to sit down and enjoy a bowl.