If you are a baker or pasta maker, semolina – the ground endosperm of Durum wheat – will need no introduction! Semolina is an indispensable ingredient for authentic Italian-style pasta and North African couscous. It is used in a myriad of classic baked goods, puddings and warm breakfast cereals. True semolina is yellow in color thanks to an abundance of carotenoids in the Durum wheat. Rich in protein and with a high gluten and low moisture content, semolina has a slightly sweet, nutty flavor.
Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making couscous, pasta, upma, and sweet puddings. The term semolina is also used to designate coarse middlings from other varieties of wheat, and sometimes other grains as well.