Natco Semolina Fine 1.5kg

Product Information

To make them, place 150g granulated sugar in a medium-small saucepan with 200ml water. Stir over a low heat until the sugar has dissolved. To make the sponge, combine the flour and yeast in a large mixing bowl. Add the warm water and stir to combine. Cover the bowl with plastic wrap and set aside for at least 1 hour. I like to make the sponge the night before and leave it to ferment overnight.

Blogger Paved with Good Intentions tried making a homemade pasta by substituting Cream of Wheat for the semolina. She ended up with a bizarre Cream of Wheat carbonara.In the UK, the flour is mixed with hot milk, sugar and vanilla to make a warm pudding dessert. It has fallen out of favour in recent times due to the slight coarseness that the grains retain. Prior to 1980 it was a staple pudding served in school lunches. Semolina pudding can be used as a filling to pies, tarts, even to stuff fruit and bake them like in these Semolina-Stuffed Baked Apples. You can easily bake it in the oven since semolina can handle baking temperatures better than flour-based puddings and creams. So if you wish to use it as a pie or tart filling simply spread it on top of your preferred dough and bake it together at a temperature of 170 °C/ 338 °F.

Active dry yeast - instant yeast can easily be substituted for active dry yeast. Use about 25% less - for 2 ¼ teaspoons of active dry yeast use 1 ¾ teaspoons of instant yeast. If you have access to fresh yeast and would like to use it, substitute approximately ⅔ ounce or 20 grams of fresh yeast for the active dry yeast.Using a sharp knife or razor, score the dough on the diagonal three times. Brush with water. Sprinkle with (optional) sesame seed or poppy seeds. Transfer to the oven and bake for 35-40 minutes. In Germany, Austria, Hungary, Bosnia-Herzegovina, Bulgaria, Serbia, Slovenia, Romania, Slovakia and Croatia, (durum) semolina is known as (Hartweizen-)Grieß (a word related to " grits") and is mixed with egg to make Grießknödel, which can be added to soup. The particles are fairly coarse, between 0.25 and 0.75 millimeters in diameter. It is also cooked in milk and sprinkled with chocolate to be eaten as breakfast. Semolina Bread is traditionally formed in many different shapes in bakeries all over the beautiful island of Sicily. The most common shape is called mafalda and looks a bit like the letter “M” squashed together with a baton of dough across the top. The shape I’ve chosen is called occhi which means eyes and it’s a reference to the eyes of St Lucy who is the patron saint of vision. As you can see, this shape looks a little bit like eyeglasses.