Pronounce it: sem-oh-leen-ah
Semolina flour is pale-yellow in colour, high in gluten and used for traditionally made pasta, pizza, bread and biscuit doughs. The term 'semolina' comes from the Italian for 'semi-milled'. It consists of the coarser grains of ground hard durum wheat.
British cuisine has traditionally used soft common wheat, also called semolina, to make milk puddings, cakes and biscuits. In fact, the term 'semolina' also refers to a specific British pudding where the flour is cooked slowly in hot milk until smooth and creamy. It is then sweetened with sugar and served with jam or fruit.
Store in a cool, dry cupboard for up to one year.