Mrs H mainly uses semolina in baking. She has a bread recipe that uses 20% semolina and 80% plain flour. It’s handy to have around as it can sort of dry pastry out making it easier to roll. Pizza dough, for example. Or, just the other, we defrosted some homemade gnocchi that needed reshaping. In both cases, a dusting of semolina went on the work surface.
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