Semolina flour is a type of flour that's derived from durum wheat. This flour is most often used to make pasta, but it has other, lesser-known uses. Semolina flour often produces a thicker, crispier product than other types of flour when it is added to baked goods such as breads and pizza crusts. It has a coarse consistency, almost like cornmeal, and therefore will slightly change the consistency of foods that it is used in.
Use semolina flour to make and roll out pasta dough. Semolina flour can be used in any pasta recipe, whether water- or egg-based. It produces a stretchy dough that can be cut into shapes and dried. (For pasta recipes or to research pasta-making methods, see Resources.)
Substitute semolina flour for some or all of the all-purpose or whole-wheat flour in a bread recipe. This substitution will yield a baked good that is tender with a crisp crust.
Roll out pizza crust with semolina flour to give it a crunchy exterior. For chewy crust, use semolina flour instead of all-purpose or whole-wheat flour to make the dough.
Make hot cereal with semolina flour. Pour some flour into a saucepan, then thin it out with milk until it is the desired consistency. Add a handful of dried fruit and a drizzle of honey. Heat the cereal over low heat, stirring constantly, until it thickens slightly.
Thicken soups, stews and gravies with semolina flour. Semolina flour doesn't clump as easily as all-purpose flour and, because it has a high amount of wheat gluten, a little goes a long way. Simply add the flour to the simmering dish a pinch at a time, stirring constantly, until it is thickened.
Semolina flour can go rancid if stored in the open air; for best results, refrigerate semolina flour when not using it.