10 Things Your Competitors Can Teach You About farina vs semolina
A lot of people are shocked when they hear that there’s a difference between farina and semolina. The best way to know is to eat one of the two and then try them both. Both types are very similar in texture and are both fine to use in pasta dishes. For the best results, choose a whole grain farina.
One of the issues with farina is it can be very difficult to find whole grain varieties. I’ve found that farina in the US is often mixed with wheat, kamut, or oats, and we’re not talking about a very small quantity. For the best results, I’ve found whole farina to be best when it is used in a pasta dish; otherwise, whole wheat farina is fine.
For semolina, Ive found that whole semolina to be best when used as a grain dish. Whole grain semolina as a grain dish can be a little bitter, but not at all worse than using whole wheat semolina in a pasta dish.
When working with whole grain semolina in a pasta dish, Ive found that Ive made it a little bit more bitter, but not as bitter as when using whole wheat semolina.
The reason I say whole semolina is the best is because of the way it releases starch into the pasta, making it less watery. When used as a pasta dish, it will be easier for you to add in the salt, if needed, and it will hold up much better.
Whole Semolina is easy enough to find, semolina is actually quite healthy, and it’s actually often used in Asian and Middle Eastern dishes, and I find it to be a bit healthier than buying white semolina at the store.
I think it’s also easier to cook whole semolina than whole wheat, and I think that’s because when you cook pasta with whole semolina, it retains the starch it was made with longer. If you’re using whole wheat semolina, then you have to cook it for longer and use a little bit of extra water to get it to the right consistency.
You can also cook it in a pressure cooker. I know that because I have friends that do it, and it’s a lot easier than the stovetop method. But I think that it may still be a bit harder to get the cooking time right, because it only goes into the pressure cooker for about half an hour, and that’s a bit longer than you’ll need to cook it in a stovetop pressure cooker.
No matter what you do, you can’t just cook it in the microwave, because it cooks all the way through. If you cook it in the pressure cooker it will probably last longer, but that depends on the pressure cooker. My suggestion is to use whole wheat semolina and cook it in the pressure cooker for only about an hour. Then you can use a whisk to get it to the right consistency, but that takes longer.
I have to admit, I’ve had a few friends tell me that they don’t really like semolina. I don’t know, maybe it just tastes like nothing? I also think the whole wheat version is better because you can really taste the whole wheat.
