Semolina flour

Semolina flour is a type of coarse flour obtained from milling durum wheat. Unlike common flour, semolina has a more granular texture and a characteristic yellowish color, which makes it ideal for preparing pastas, breads, and certain desserts.

Its origin dates back mainly to Mediterranean regions such as Italy and North Africa, where durum wheat is a predominant crop. In Italian cuisine, for example, semolina flour is essential for making traditional pastas like macaroni or gnocchi.

Regarding its properties, semolina flour is rich in gluten, which provides elasticity and firmness to doughs. It also contains a higher protein and mineral content compared to common wheat flour. This makes it a nutritious option for different culinary preparations.

In Hispanic American countries, this flour may also be known as durum wheat flour or simply semolina. In some places, the term semolina is used to refer to a finer version, although both come from the same cereal.