Semolina is a coarse, high-protein wheat flour that makes for hearty, creamy recipes that lean both sweet and savoury. In comparison to plain, all-purpose flour, semolina flour tends to have a nuttier, sweeter taste.
While it’s a great substitute for plain flour, keep in mind that it has a texture similar to cornmeal. Opt for semolina the next time you’re baking cookies or biscuits and you’ll get a crisp, crumbly texture, but don’t be fooled – unlike polenta, semolina is made from high-gluten durum wheat, which is why it’s ideal for cakes, breads and pastas. But don’t go serving it to your gluten-free guests in place of ordinary flour.
In our collection, we show you everything from creamy semolina puddings served with caramel pears and homemade semolina pasta dough, to semolina gnocchi served with slow-cooked lamb and Phil Wood’s semolina cake.
11 ways to make use of semolina
This Roman-style cheddar gnocchi is sharp with flavour; just make sure to start it a day ahead to chill the semolina.
This delicately spiced cake combines citrus, sugar and spice for an unbeatable afternoon treat.
Semolina pudding with caramel pears
(Credits: Ben Dearnley (main))A winter dessert that doubles as a hearty breakfast, this creamy, comforting pudding comes together in 20 minutes.
With a texture that’s somewhere between pudding and French toast, Phil Wood’s semolina cake with eggnog custard tastes like Christmas.
A sophisticated pre-dinner bite inspired by a Moroccan-style pancake.
A popular dessert in the Levant that uses semolina and ricotta.
The silky staple recipe from the beloved Melbourne eatery.
An upside-down soufflé that’s as light and fluffy as a cloud.
A lightly sweet, nutty and velvety breakfast porridge that gets its lift from candied cumquats.
Semolina custard in kataifi with wild figs and Turkish apricots
(Credits: Chris Court)A buttery, crisp and fragrant Middle Eastern-inspired custard dessert.
Photo: Ben Dearnley
(Credits: Ben Dearnley)Fans of coconut and custard will love this take on the traditional Egyptian basbousa pudding by Aalia’s Paul Farag.
FAQs about semolina
You can use semolina to make homemade pasta, creamy breakfast puddings or desserts, textured cakes and crisp roasted dishes. Semolina flour is a coarse, versatile flour that lends itself to sweet and savoury dishes alike, so the world is your oyster.
You may want to use semolina instead of flour for its coarse texture and high protein content which comes from durum wheat and creates a firmer bite, stronger structure and superior crispness.
Cooks often find semolina best for homemade pasta and couscous because of its high protein content, which provides an “al dente” bite.
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