Semolina Pasta
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What it is
Semolina is a coarse flour made from durum wheat, a hard variety of wheat. It is the primary ingredient in traditional pasta. The durum wheat is milled into semolina, which is then typically mixed with water and sometimes eggs to form pasta dough.
Why it's used
Semolina is used to make pasta, couscous, and some types of bread and porridge. Its high protein and gluten content give pasta its firm texture and prevent it from becoming mushy when cooked. It is a staple in Italian cuisine and widely used in packaged pasta products.
Health notes
Semolina is a source of carbohydrates, protein, and some B vitamins. It is not a major allergen, though it is derived from wheat. The FDA considers semolina safe for consumption as a food ingredient. Regulatory bodies like JECFA and EFSA have evaluated similar wheat-based products. Evidence does not suggest adverse health effects from consuming semolina in typical amounts as part of a balanced diet.
Allergen info
Semolina is derived from wheat, which is one of the 9 FDA major allergens. It contains gluten.