Semolina

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Picture of semolina (with a US penny (19mm) to indicate scale)

Semolina grains

Semolina, unenriched
Nutritional value per 100 g

Energy 360 kcal 1510 kJ

Carbohydrates	72.83 g
- Dietary fiber 3.9 g
Fat	1.05 g
- saturated 0.15 g
- monounsaturated 0.124 g
- polyunsaturated 0.43 g
Protein	12.68 g
Water	12.67 g
Vitamin A 0 μg	0%
Thiamin (Vit. B1) 0.28 mg	22%
Riboflavin (Vit. B2) 0.08 mg	5%
Niacin (Vit. B3) 3.31 mg	22%
Vitamin B6 0.1 mg	8%
Folate (Vit. B9) 72 μg	18%
Vitamin B12 0 μg	0%
Vitamin C 0 mg	0%
Calcium 17 mg	2%
Iron 1.23 mg	10%
Magnesium 47 mg	13%
Phosphorus 136 mg	19%
Potassium 186 mg	4%
Sodium 1 mg	0%
Zinc 1.05 mg	11%

Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database

Semolina is coarsely ground grain, usually wheat, with particles mostly between 0.25 and 0.75 mm in diameter. The same milling grade is sometimes called farina, or grits if made from maize. It refers to two very different products: semolina for porridge is usually steel-cut soft common wheat whereas "durum semolina" used for pasta or gnocchi is coarsely ground from either durum wheat or other hard wheat, usually the latter because it costs less to grow.

Non-durum semolina porridge or farina has come to be known in the United States by the trade name Cream of Wheat.

Semolina pudding is made by boiling or baking the grain with milk and sweeteners. The pudding can be flavoured with vanilla, served with jam, and eaten hot or cold.

In Italy (Tuscany) spaghetti made with semolina are called pici. In Northern India, it is known as sooji; in southern India, rava. In much of North Africa and the Middle-East, it is made into the staple couscous.

In South India, semolina is used to make such delicacies as rava dosa and upma. A popular dessert in Greece ("Halvas"), Cyprus ("Halouvas"), Turkey ("Helva"), and India ("Halva") is made with semolina scorched with sugar, butter, milk and pine nuts. In some cultures, it is served at funerals, during special celebrations or as a religious offering.

It can be used as an alternative to corn meal to 'flour' the underside of fresh pizza dough to prevent it from sticking to the peel.

In bread making, a small proportion of semolina added to the usual mix of flour produces a tasty crust.