The starchy interior of a grain of Durham wheat..
Semolina is the purified middlings of durum wheat used in making pasta; also, the coarse middlings are used for …breakfast cereals and puddings. (MORE)
No, semolina wheat is not technically gluten free thus those who suffer from coeliac disease would not be advised to consume it. However, those who are merely gluten sensitive… or are just going on a gluten free diet can in fact consume semolina because the small amounts of gluten with proteins in their specific arrangement will not cause issues. (MORE)
Semolina is a byproduct of wheat processing. It does not contain the bran. Raw and dry, it looks a little like grainy cornmeal: tiny yellow pellets about the size of a grain o…f sugar. To make the dough, mix it with water, oil (olive is preferred), and, if desired, eggs. Mix, knead, roll, and cut into the desired shape. Though you can knead and roll the dough by hand (and Italian housewives did just this for centuries), you may find the dough so stiff as to be unworkable by hand, so a pasta machine is a useful timesaver. .
The dough recipe I use with my hand-crank pasta machine is: .
2 c semolina .
2 tbsp olive oil .
1/2 c warm water .
Mix all the ingredients in a medium bowl and blend until a uniform stiff dough forms. Cover the bowl with plastic wrap and let the dough rest for 15 minutes or so. Divide the dough into three or four equal portions and run each portion through the kneading rollers of the pasta machine, set on the widest spacing, until the dough becomes smooth and golden. Run the dough through successively narrower spacings of the machine until the sheet of dough is the desired thickness. Now it's ready to cut into the desired shape using a sharp knife or the cutting rollers of the machine. .
Because it's fresh and moist, pasta made this way needs to be cooked for only a few minutes, rather than the 10-15 minutes dry pasta needs. The fettuccine I made last month took only two minutes to cook. Buon appetito! (MORE)