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Semolina is used for making pasta, couscous, porridge, puddings, and baked goods like breads and cakes.

Store semolina in an airtight container in a cool, dry place. It can also be kept in the refrigerator or freezer for longer shelf life.

Yes, semolina is the traditional flour used for making pasta due to its high protein content and texture.

Semolina is coarser and higher in protein than regular wheat flour, providing a firmer texture to recipes like pasta and baked goods.

Bring milk or water to a boil, slowly whisk in semolina, reduce heat, and simmer for 5–10 minutes until thickened, stirring continuously.

No, semolina is made from wheat, while polenta is made from cornmeal.

No, semolina contains gluten and is not suitable for gluten-free recipes.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

No, semolina is made from durum wheat and contains gluten.

Semolina lasts up to 1 year if stored properly in an airtight container in a cool, dry place.

Semolina has a different texture and protein content than all-purpose flour. Substitute part of the all-purpose flour with semolina for a denser, chewier result, especially in bread or pasta recipes.

You can make porridge, pudding, cakes, breads, gnocchi, pizza crust, and even crispy coatings for fried foods with semolina.

Yes, semolina can be used to thicken soups, stews, and sauces because of its high starch content.

Yes, semolina adds a unique flavor and texture to breads, cakes, cookies, and pizza crust.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Sifting is not necessary unless your recipe requires a finer texture or you want to remove any lumps.