[Sca-cooks] Pasta making and baking with semolina flour

[Terry Decker]

Semolina is a hard wheat flour produced in varying degrees of fineness.  The 
type I get is roughly equivalent to masa harina (corn flour).  You can use 
the semolina as the flour in most bread recipes.  The result will be a 
coarser crumb with good aeration and (hopefully) a fuller flavor.

There may be a recipe or two for semolina breads out in the Florilegium.

Bear

>I have a question for the bakers on this list. I have a couple of pounds of 
>semolina flour acquired from the local Indo-Pak store. My thought was to 
>try and use it to bake some Southern Italian-Sicilian-style breads. Can 
>this type of semolina flour be used for this purpose?
>
> The same thing goes with pasta making. Any advice would be appreciated! I 
> want to make my husband some ravioli!
>
> Gianotta