Durum wheat is ground to its finest consistency to produce semolina flour. Semolina is a great source of protein and is used to make homemade bread, pasta, and pizza crusts. It is also well-liked when it is boiled with milk and served hot as porridge. Semolina flour's many uses include thickening soups and serving as the foundation for souffles.
Easy Semolina Pasta Recipe
- 1½ cups Semolina Flour
- 2 Eggs or 3 Egg Whites, beaten
- 2 Tbsp Olive Oil
- 2 Tbsp Water
- ½ tsp Sea Salt
Directions: The beaten eggs (or egg whites), water, and oil are added after the semolina flour and salt have been combined. Make a firm dough by combining. Ten minutes of kneading or until elastic is required. Allow the dough to rest for 20 minutes by wrapping it in a towel or placing it in a plastic bag. Depending on the type of pasta you want to produce, roll out the dough to the desired thickness and cut it as you like (e.g. spaghetti, farfalle, macaroni, etc.).
12 teaspoon of olive oil has been added to 1 gallon of water. Bring to a boil. Pasta should be added and heated through (approximately 3-5 minutes). There's no need to cook the noodles when creating lasagna. Include right away in your recipe.
A ¼ cup of semolina flour contains:
- 150 calories
- 2 grams of dietary fiber
- 5 grams of protein
- 8% of the daily value (DV) for iron
**These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any diseases.
|Shelf Life:||2 Years.|
|Country of Origin:||United States|
|Handling / Storage:||Store in a airtight Food Storage Containers, cool, dry place.|
|Allergen Information:||None Specified.|