Semolina flour is ground from the endosperm
of the hard durum wheat berry and is the perfect flour for your pasta making.
It is also yellowish in color.
Semolina is the name for the coarse grit or
middlings of endosperm after the finer flour has been separated.
Some mills refer to this grind as farina or grits.
Semolina flour has very high levels of protein
and cellulose (the substance that helps keep the cooked pasta firm).
It can also be used as an alternative to
corn meal to flour the underside of fresh pizza dough to prevent it from
sticking to the pan.
If "semolina" is made from soft
strains of wheat, it is usually white and when boiled turns to a soft
pudding. Commonly known throughout the U.S. as 'Cream of
Wheat'. This is the version that is used for puddings, cereals and
polenta.
RECIPE
RAVIOLI
Dough:
1 1/2 c semolina flour
1/4 t sea salt
1 egg
1/4 c lukewarm water
Filling:
1 lb ricotta cheese
1/3 c. grated romano cheese
1/2 t. parsley
2 eggs
dash of sea salt
Blend flour and salt together. Make well in center and add eggs, and
gradually add water and mix with a fork to a smooth dough. Knead
dough 2-3 minutes until very smooth. Divide in half and cover, let
rest 10 min.
Meanwhile, combine filling ingredients. Mix
thoroughly.
Roll out dough (1 portion at a time) very thinly
on lightly floured surface. Make it about 15" square and place
on cookie sheet.
Roll out second portion same size.
Lightly mark first dough with knife into 3"
squares. Place 1 tsp filling in center of each square and gently,
with narrow pastry brush, wet the sections between filling.
Carefully lift second dough and place on top of first.
Press firmly down between each square to seal. Cut apart. Use
fork to press edges of each square together.
Drop half of square in 2 qt. boiling water and
cook 10-12 min. Lift out carefully with slotted spoon and
drain.
Cook second half.
Heat your favorite spaghetti sauce. Place
hot ravioli on plate and spoon spaghetti sauce over.
