Let’s admit it, whole wheat pasta is misunderstood. It’s different from the white, semolina pasta — nuttier, denser and ...

The answer is semolina flour, a versatile ingredient that’s been used for centuries in Mediterranean cuisine. Made from the hard, protein-rich durum wheat, semolina flour boasts a grainy texture ...

Gluten can trigger digestive issues in people with celiac disease, wheat allergies, or gluten sensitivities. Some foods are ...

Certain types of pasta have been recalled in Canada. The Canadian Food Inspection Agency said in a notice that the products ...

While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.

I now use semolina instead – which is ground from hard durum wheat. It gives a lovely, fine texture to the cake. If you’d prefer to keep the cake wheat-free, use polenta or fine cornmeal instead.