Fine durum-wheat semolina
Fine durum-wheat semolina is a pale, finely granular pantry ingredient. Cooked in milk or water, it thickens into a soft mixture that can be cooled, cut and baked as gnocchi alla romana.
- The grain
- This semolino is milled from durum wheat.
- The form
- Choose a fine granular product intended for semolina mixtures and gnocchi alla romana.
Pour and stir
Bring the liquid to a gentle boil, then add the semolino in a steady stream while whisking. As it thickens, switch to a wooden spoon and keep stirring for the recipe’s cooking time.
An Italian kitchen staple
Semolino has a place in soups and in gnocchi alla romana. For the baked gnocchi, a cooked semolina mixture is cooled into a slab and cut into rounds.
From soft mixture to golden discs
Milk, butter and grated hard cheese give gnocchi alla romana their tender center and golden surface. Nutmeg adds a warm aromatic note to the semolina mixture.
Read the intended use
Look for semolino di grano duro suitable for gnocchi alla romana or soups. Check the grind and intended use rather than replacing it with another durum-wheat product by name alone.
Keep the dry granules protected
Close the package well and keep it dry, away from heat and moisture. Follow the package’s storage instructions and date.
