Semolina related to "grits") and is mixed with egg to make "Grießknödel," which can be added to soup. The particles are fairly coarse, between 0.25 and 0.75 millimeters in diameter. In South India, semolina is used to make savory foods, like Rava dosa and Upma. It is sometimes also used to coat slices of fish before it is pan-fried in oil, to give it a crispy coating. In much of North Africa, durum semolina is made into the staple couscous. Semolina is a common food in West Africa, especially among Nigerians. It is eaten as either lunch or dinner with stew
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