Tag: Semolina flour

Traditional Italian pasta is overwhelmingly made from durum wheat semolina, a grain that inherently contains gluten. However, the quality of the wheat, the milling process, and traditional preparation methods can significantly alter how the pasta affects different individuals. This means the story is more complex than a simple 'yes' or 'no.'

According to the USDA, a 100-gram serving of enriched semolina flour contains over 7 grams of protein and is rich in iron, making it a nutritious alternative to other flours. This comprehensive guide explores the pros and cons of semolina flour, helping you decide if this durum wheat product belongs in your pantry.

Over 99% of dried pasta sold in Italy, and the vast majority of commercially produced dried pasta worldwide, is made exclusively from durum wheat semolina and water. This hard grain is the gold standard for creating the classic firm, al dente texture that pasta lovers expect, defining what makes pasta *regular* in most kitchens.

One slice of semolina bread typically contains around 110-140 calories, though this can vary significantly based on the recipe and size. This article explores the precise nutritional details to help you understand how many calories are in one slice of semolina bread and what influences that number.

In the United States, about 11% of women of childbearing age have a folate deficiency. Whether semolina flour has folic acid depends on if the product is enriched. Discover the natural folate content of durum wheat and the added folic acid in enriched varieties.