Semolina Semolina Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making pasta and couscous. The word "semolina" can also refer to sweet dessert made from semolina and milk. The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize. "Semolina" is derived from the Italian word "semola", meaning 'bran'. This is derived from the ancient Latin "simila", meaning 'flour', itself a borrowing from Greek "σεμίδαλις (semidalis)", "groats". The words "simila, semidalis, groat," and "grain" may all have similar proto-Indo-European origins as two Sanskrit
Pasta up to two or three months. Should the pasta be dried completely, it can be placed back in the cupboard. Pasta exhibits a random molecular order rather than a crystalline structure. The moisture content of dried pasta is typically around 12%, indicating that dried pasta will remain a brittle solid until it is cooked and becomes malleable. The cooked product is, as a result, softer, more flexible, and chewy. Semolina flour is the ground endosperm of durum wheat, producing granules that absorb water during heating and an increase in viscosity due to semi-reordering of starch molecules. Another major component of