Thank you, when we get going again we'll be doing one on other types of flour and their translation to other geographies, such as double zero "00" flour.
Hi, it's entirely the normal process for the manufacture of any flour, the only difference being the source grain. This describes the process - in Italian though. www.lamolisana.it/blog/nutrizione/semola-di-grano-duro-proprieta#:~:text=La%20semola%20si%20ottiene%20dalla,scelta%20nella%20sua%20variante%20integrale.
Pardon the delay in responding. We use different makes but particularly like the Atlas Marcato. HOWEVER hand powered is better and cheaper - much more controllable.
thanks, I got a bit closer to understanding semola and semolina. So basically they're both from the hard "triticum durum" wheat, but semolina is a meal (coarsely milled) whereas semola is a flour (more finely milled). It's quite confusing because people use the terms interchangeably and there are varying definitions on the internet. Some say that semolina is only made from the bran and germ of the durum wheat grain, and not the endosperm. Meanwhile a few say semolina is simply any kind of coarse ground grain.
Semola and semolina are used interchangeably in a way I'd consider incorrect. In Italy, SEMOLA is the word used to describe milled durum wheat, used as a type of flour. SEMOLINA is the word used internationally to refer to SEMOLA. They both mean the same thing. Some also use the word semolina to refer to a corn based product. The words do not imply how they are milled. Semola di Grano Duro is milled once. Semola Rimacinata is milled twice. Semola can come in different levels of fineness and coarseness but they are often not shown on packets/product pages.
There's confusion, but the Semola we use is made with durum wheat. It is translated to "Semolina" though is not an entirely accurate translation. When choosing what to get, make sure it is made with "DURUM WHEAT"
Thanks for making this video
Thank you!
Thanks for the good explanation
Glad it was helpful!
I loved to learn about it!!
Thank you, when we get going again we'll be doing one on other types of flour and their translation to other geographies, such as double zero "00" flour.
Thanks for clarification
Happy to help
How can i understand the life process of semolina dough?
How is breathing and becoming dry in the pasta manufacturing
Hi, it's entirely the normal process for the manufacture of any flour, the only difference being the source grain. This describes the process - in Italian though. www.lamolisana.it/blog/nutrizione/semola-di-grano-duro-proprieta#:~:text=La%20semola%20si%20ottiene%20dalla,scelta%20nella%20sua%20variante%20integrale.
Hello which brand of pasta machine do you recommend?
Pardon the delay in responding. We use different makes but particularly like the Atlas Marcato. HOWEVER hand powered is better and cheaper - much more controllable.
Semola ïs come from what plant?
i wonder now, do people make pasta with all purpose flour?
Not if they have any sense ! The result will not be anything like as good.
thanks, I got a bit closer to understanding semola and semolina. So basically they're both from the hard "triticum durum" wheat, but semolina is a meal (coarsely milled) whereas semola is a flour (more finely milled).
It's quite confusing because people use the terms interchangeably and there are varying definitions on the internet. Some say that semolina is only made from the bran and germ of the durum wheat grain, and not the endosperm. Meanwhile a few say semolina is simply any kind of coarse ground grain.
Semola and semolina are used interchangeably in a way I'd consider incorrect.
In Italy, SEMOLA is the word used to describe milled durum wheat, used as a type of flour.
SEMOLINA is the word used internationally to refer to SEMOLA.
They both mean the same thing.
Some also use the word semolina to refer to a corn based product.
The words do not imply how they are milled.
Semola di Grano Duro is milled once.
Semola Rimacinata is milled twice.
Semola can come in different levels of fineness and coarseness but they are often not shown on packets/product pages.
@@abetinacookery8955Ahh okay, so semolina is just used internationally to refer to semola. I think I got it now.
Correct!
Is simolina same as farina for desserts
Semola Is from durum wheat. "Farina" is just the Italian word for "flour". Different wheat species.
So it is semolina? I thought semolina was from corn
There's confusion, but the Semola we use is made with durum wheat. It is translated to "Semolina" though is not an entirely accurate translation. When choosing what to get, make sure it is made with "DURUM WHEAT"
I make couscous out of semolina.
Easier than making rice
Coarse semola is excellent for couscous.
Grow own durum wheat make pasta.
Growing you own, a nice idea but a bit extreme, particularly here near Rome where all sorts of really good makes are available cheaply.