Believed to be originally cultivated in Abyssinia, semolina has long been used in Moroccan, Italian, and Turkish cuisines, just to name a few. Semolina itself comes from the endosperm, or starch, of the durum wheat kernel, which is then milled and ground to varying levels of coarseness depending on the intended usage. While semolina is more commonly known for its role in producing pasta, the grain was one of the primary staples of the Mediterranean region. By the 9th Century, North African Muslims had developed a way in which dampened grains of semolina were hand rolled to create smaller pellets, which were then dried, stored and, when ready for consumption, steamed, thus producing couscous. They brought this hard durable wheat to Sicily, which was a rich agricultural center at the time. The Arabs then developed the process of drying pasta and turned Sicily into a main exporter of this useful food for Winter and other times of scarcity. In its grain form, durum can also be used in porridges, pastries, soups, and pilafs.

Pasta, on the other hand, is made from durum flour – the product of finely grounding the wheat to a grainy, powder-like consistency. Unlike traditional types of flour, durum flour takes on an amber hue. Its durability, which is essential for pasta to retain its shape without falling apart, is due in large part to its incredibly high protein content. It is also extremely high in gluten. Additional uses for the flour include making breads, pizza crust, as a dusting flour in baking, or occasionally a thickening agent in soups or sauces.

Today, durum flour and couscous are both widely available in most grocery stores. We love Bob's Red Mill brand, and often adapt the basic recipe on the back.