durum semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid. contains wheat.
add 1 tsp. salt to 4 cups of boiling water. stir in 1 cup of durum semolina, reduce heat and stir occasionally. remove from heat when desired consistency is reached. serve plain, with added milk or sweetener.
in addition to pasta dough, there are a number of other uses for semolina. you can substitute semolina flour for some or all of the all-purpose or whole-wheat flour in a bread recipe, which will produce a bread that is tender with a crisp crust. or make a hot cereal by heating semolina and milk over low heat, stirring constantly, until it thickens. try adding a pinch of semolina to thicken soups and gravies (because of its high gluten content, a little goes a long way). you can even use semolina to dust the bottom of a pizza crust.
store in an airtight container in cool, dry and dark place.
Point of Interest:
semolina is the grain of choice for pasta making. it is made from the hard wheat called durum wheat. although durum wheat is also used to make durum flour, the two flours are not the same. semolina is made by coarsely grinding the endosperm or heart of the durum wheat kernel. while grinding it, a fine powder is also produced, which is the durum flour.
when mixed with water, semolina forms a stiff dough that is the main raw ingredient in making pasta. semolina is also used for a variety of other purposes, including hot breakfast cereals, desserts, artisan breads and cookies.
durum semolina is milled from the heart of durum wheat kernels. it is primarily used to make pasta, however it can also be used to make hot cereal.