Fine and gritty, semolina presents a unique texture that lends itself to a variety of culinary applications, from pasta to desserts. Its slightly nutty flavor enriches both sweet and savory dishes.
Where it comes from
Semolina is derived from durum wheat, a staple in Mediterranean and Middle Eastern cuisines, where it has been used for centuries to create pasta and sweet confections.
In the kitchen
Essential in pasta-making for its firm texture, it can also be used in puddings and cakes, providing structure and a unique mouthfeel.
Nutrition (per 100g)
360kcalCal
12.0gProtein
1.0gFat
73.0gCarbs
3.0gFiber
Values are AI-estimated, not from a laboratory database
