Course Semolina
Coarse semolina (also called semoule de blé dur in French, or rava in Indian cooking) has lots of excellent uses beyond bread! While it can feel too gritty or cakey in bread doughs, it shines in dishes where its texture is an asset:
Coarse semolina contains gluten so, it’s not suitable for gluten-free diets.
Semolina is made from durum wheat, a hard variety of wheat that’s especially high in gluten-forming proteins.
However, its gluten behaves a bit differently than that in soft wheat flours—it forms strong but less extensible doughs, which is why semolina can feel gritty or less elastic in bread if not mixed with other flours.
Homemade Pasta or Gnocchi alla Romana
-
Coarse semolina is perfect for making eggless fresh pasta, semolina gnocchi, or Malloreddus (Sardinian gnocchi).
-
Also ideal for Gnocchi alla Romana – baked rounds of cooked semolina with butter and cheese.
Semolina Pudding or Cakes
Middle Eastern basbousa, Greek revani, or Indian suji halwa – sweet dishes where semolina’s granularity gives great body.
Try a semolina citrus cake: lemon or orange zest, yoghurt, and syrup-soaked for moisture.
Dusting & Crusts
Great for:
- Dusting a pizza peel or baking tray (to prevent sticking).
- Coating bread or focaccia bases for a crispier bottom crust.
- Mixing with breadcrumbs for coating fried or baked foods (like arancini, tofu, or halloumi).
Savoury Porridge or Polenta-like Dishes
Toast lightly and cook like polenta with stock, butter, and cheese.
Serve soft as a base for roasted vegetables, mushrooms, or tomato ragù.
Biscuits or Shortbread
Add 20–30% coarse semolina to shortbread or cookie dough for a crumbly, sandy texture.
Works beautifully in nut-based cookies or lemon biscuits.
