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Semolina made from hard durum wheat (Triticum turgidum subsp. durum) is pale yellow in color. [7] It may be milled either coarse or fine, and both are used in a wide variety of sweet and savory dishes, including many types of pasta. Semolina ground, plain (left) and toasted (right) Semolina made from common wheat (Triticum aestivum) is
Semolina pudding or semolina porridge is a porridge-type pudding made from semolina, which is cooked with milk, or a mixture of milk and water, or just water. It is often served with sugar, cocoa powder, cinnamon, raisins, fruit, or syrup. [1] It is similar to grain based halva or halawa.
Durum wheat [2] (/ ˈ dj ʊər ə m /), also called pasta wheat [3] or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), [4] is a tetraploid species of wheat. [5] It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. [6]
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The phrase is thought to come from Pliny the Elder's Naturalis Historia, regarding the discovery of a recipe written by the Pontic king Mithridates to make someone immune to poison. [2] One of the ingredients in the recipe was a grain of salt. Threats involving poison were thus to be taken "with a grain of salt", and therefore less seriously.
Ingredients to make pasta dough include semolina flour, egg, salt and water. Flour is first mounded on a flat surface and then a well in the pile of flour is created. Egg is then poured into the well and a fork is used to mix the egg and flour. [48] There are a variety of ways to shape the sheets of pasta depending on the type required.
Gomme (food) – a traditional Norwegian dish used for dinner or dessert, one variety is a white, porridge-like variant made of milk and oat grains or rice. Grit (grain) – (going back to Old English grytt or grytta or gryttes [ 4 ] ) is an almost extinct word for bran , chaff , mill-dust also for oats that have been husked but not ground, or ...
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