How to pronounce “semolina” in English

But semolina is a great ingredient.

Is it semolina 100%?

Semola is a semolina flour, but also more finely ground.

I also use semolina in it, which is called a rava, or sorry, not rava, sooji--

what makes semolina and couscous stick together, and they become clumpy.

Put a little semolina on it, and just go ahead and put it right on pan and then close your lid.

This is a semolina gnocchi.

We use semolina flour.

Mark Bello: The semolina is a coarse, it's the like the durum wheat that used for like

male audience member #6: Semolina on it?

I'm going to put a little semolina flour too because we have some.

So do you guys know about coarse semolina?

So if you have two pieces of semolina that have surfaces like this, and there's touching, there's a lot of contact, and that's

But you start with coarse semolina.

The dough itself is made with semolina.

male audience member #2: Thin semolina, right?

The other thing I like about semolina is that a little bit of it is gonna stick on the bottom of the crust, and so it toasts, and you get this nice added textural crunch.

male audience member #2: two brands of semolina, the finer or the coarser, I'm trying to figure out which one.

And then you have to-- the granules from the semolina are touching your hand, and you feel the edges.

What's great about this is I use a lot of semolina.

But we add things like cheese and the semolina to it.

And then I'm going to add now the semolina.

So when he's crushed-- I wish we had some visuals-- you have pieces of semolina that have all these angles and a lot of surfaces, like little diamonds.

So the idea of rolling couscous is to get the biggest pieces of semolina.

So basically, we started with coarse semolina.

In Indian cooking, you find great ways with semolina.

Or inside the dough, we have some semolina.

And if you look at a box of pasta, it's usually all semolina flour.

And when you see couscous, you want to avoid the contact between the semolina.

It's not gnocchi from potato that most people might know, but it's made with semolina.

And again, some people who grew up in this country have a really negative association with semolina because it's been served in some schools, I hear.

And so, essentially, the semolina is cooked with Parmesan, and butter, and some nutmeg, and then made into little circles.

It's for a basbousa cake, which is a Middle Eastern type of cake made from semolina flour and simple syrup and coconut.

And then you can see the color here, the difference between the white-- this is the semolina flour.

male audience member #2: So thin semolina, right?

male audience member #2: There is also the coarse semolina that’s the texture of .

South you have more of a flour and water, or semolina and water.

It's only, like, 3 tablespoons of semolina that you're adding.

So, ok, so I'm gonna stretch out two of these, so I can get a peel here and this is some semolina flour.

They know how to rock it in New Haven, I don't know, but for me the semolina I find is utili, you know works great for releasing the pizza and then also gives you that nice texture

So what happens if, you know, if it is stuck, you're gonna see it kind of hang on that spot and you can basically just lift it up and then just toss a little semolina under there,

or if it's a really sticky situation, you know I'll just dust another peel with semolina and then do sort of a transfer.