Semolina Flour

Semolina flour is made from the finest grind of durum wheat. High in protein, semolina is ideal for making homemade pasta, bread, and pizza crusts. It’s also popular boiled with milk and served as a hot porridge. Versatile semolina flour can even be used to thicken soups, or as a base for souffle.

Easy Semolina Pasta Recipe

Ingredients:

• 1½ cups Semolina Flour
• 2 Eggs or 3 Egg Whites, beaten
• 2 Tbsp Olive Oil
• 2 Tbsp Water
• ½ tsp Sea Salt

**Directions:**Combine the semolina flour and salt, then add the beaten eggs (or egg whites), water and oil. Mix to make a stiff dough. Knead ten minutes or until dough is elastic. Wrap the dough in a towel or place it in a plastic bag and let rest for 20 minutes. On a lightly floured surface, roll out to desired thickness and cut as desired, depending on the type of pasta you want to make (e.g. spaghetti, farfalle, macaroni, etc.).

Bring a large pot of water containing ½ teaspoon olive oil to a boil. Add pasta and cook until tender (approximately 3-5 minutes). When making lasagna, no need to boil noodles. Add directly to your recipe.

Semolina Nutrition

A ¼ cup of semolina flour contains:

• 150 calories
• 2 grams of dietary fiber
• 5 grams of protein
• 8% of the daily value (DV) for iron

Semolina Storage

Semolina flour can be stored at room temperature for up to one year. It should be stored away from direct sunlight and heat.