FAQs

What is semolina and how does it differ from durum flour?
Semolina is the coarsely ground prime endosperm of durum wheat and is more granular. High in protein, it is used to make the highest quality pasta. It is also used to make couscous - a North African and Latin American dish which is quickly becoming a staple in North America. Durum flour, which contains all the endosperm, is used for American noodles, some pastas and some specialty breads.
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