Happy Easter my dears,

While we celebrate the reason for the season, we are also reminded it's a time where families gather and do fun things together (especially around the kitchen and diner table)

So.........

Today, we will be diving deep into the world of Semolina. You may have tried it before, but I bet you didn't know how versatile this humble pantry staple can be.

From dinner surprises to breakfast delights, I am about to let you in on some less-known Semolina uses. I will also give you some tips and tricks to take your culinary experience to the next level with Semolina.

But first, let’s talk about Semolina flour itself.

Semolina is made from durum wheat. It is a coarse flour with a high protein and gluten content. The high gluten content in the flour adds a dense structure and unique flavour to baked goods.

The stretchy and tough structure of the flour makes it among the best for making various types of pasta. That store-bought pasta you regularly buy is probably made from Semolina flour.

Semolina Flour Versatility: 4 Semolina Uses You Didn’t Know

So, just how versatile is Semolina flour? Semolina has several uses in various cuisines, but here are 4 of its uses easy for you to try in your kitchen:

Making Pasta

The most common use of Semolina is making pasta, and this is because of its high gluten content that creates a much more elastic and less sticky dough than you’d get from other types of flour.

I have tried pasta made from different types of flour and it is easy to notice that Semolina pasta easily holds its shape when cooking. Whether you are cooking long spaghetti noodles or an elbow, the semolina pasta will hold its shape.

Couscous

When I first started using couscous, I thought it was a type of grain. And it being stocked in the grain section at the store didn’t help. 

Turns out this savoury dish is a type of pasta made from a mixture of Semolina flour and water! It has a unique flavour and easily absorbs the flavours of your vibrant veggies, succulent meats, and savoury stews.

Pastries and Sweets

Semolina flour has been a key ingredient in many of my desserts for years and the results have always tantalized the taste buds of my guests. 

In Indian cuisine, this flour is used to make semolina pudding called suji ka halwa (you might want to check that out and try it). In Mediterranean cuisine, people use it to make basbousa, a most, syrup-soaked cake.

Pizza and Bread

We all love a good pizza, and you will be surprised some of the pizza you enjoy at your local pizzeria has semolina flour in its crust.

Want to take your pizza dough game to the next level? Try substituting your regular flour with Semolina. 

Every time I use Semolina for my pizza dough, I get this unique chewiness to the texture of the crust. The flour has some subtle nutty undertone, enhancing the general flavour profile of my pizzas.

Try baking your bread with Semolina and I am sure it won’t be the last time baking bread with the flour.

As promised, there you go with 4 uses of Semolina flour, but since you are still here, I wanted to give you some tricks and tips to up your culinary game with Semolina flour:

Mix Semolina with some boiling milk, vanilla extract, and honey and you have yourself a delicious dessert pudding

Want to thicken your sauce or stew? Add some Semolina flour to it and stir

I love me some crunchy roasted potatoes and guess how I achieve the additional crunchy. I just Sprinkle some of it over the potatoes. 

Substitute your regular flour with Semolina to get extra crispy dough for various recipes.

What do you think about these Semolina uses? Have you used Semolina in any of your recipes? Let me know in the comments below, and do not forget to share this article if you found it helpful.