Semolina is made from the ground endosperm of WHEAT, and it is obtainable in varying grades according to quality and coarseness. Used in mediaeval times to make bread, semolina is now more commonly used to make some forms of pasta, for example GNOCCHI, to thicken liquids and soups – generally allowing 1 ounce to 1 pint of liquid – and to give a gritty texture to some cakes and biscuits .Cooked with hot milk, sugar and sometimes other flavourings, such as fruit or nuts, semolina makes a delicious hot dessert for children and invalids.

Similar Posts