Discover the quality and versatility of SWT’s premium Saskatchewan-grown durum wheat semolina flour through this growing collection of chef-developed recipes. Each dish highlights the exceptional performance of semolina in both savoury and sweet applications. As the series expands, we’ll feature new recipes and contributions from more talented local chefs, all celebrating the depth of flavour and value of prairie-grown ingredients.
Semolina Pasta Dough
Ingredients
- 570 gm fine durum wheat semolina flour (see note), plus extra for dusting
- 220 gm eggs (about 4 eggs)
- 120 gm egg yolks (about 8 eggs)
Method
1.For pasta dough, place all ingredients in a food processor with a pinch of salt and pulse until a rough dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic (5 minutes). Wrap in plastic wrap and rest in fridge (1 hour). Makes 900gm.
2.Bring pasta to room temperature (about 1 hour). To laminate pasta, divide dough into 6 equal pieces, then, working with one piece at a time and covering remaining dough with a damp tea towel, flatten it with a rolling pin or the palm of your hand. Dust lightly with semolina and gently feed it through the pasta machine, starting at the widest setting.
3.Fold the two ends of the dough towards each other, then rotate dough 90 degrees and feed through the pasta machine again (this is called laminating, and creates a strong, structured dough). Laminate once or twice on the widest setting, then continue to feed dough through the machine, reducing settings notch by notch, until the pasta is 1mm thick (for fettuccine bring to 2mm thick). Repeat process with remaining dough, then fold and place in a single layer on a tray dusted with extra semolina. Cover until ready to use.
Semolina Pudding with Caramel Pears
Choose ripe pears with just a little firmness. We like beurre Bosc or William Bartlett.
Ingredients
- 800 ml milk
- 70 gm caster sugar
- 1 vanilla bean, split and seeds scraped
- 1 cinnamon stick
- 50 gm semolina
- 20 gm butter
- To serve: coarsely chopped roasted hazelnuts
Caramel pears
- 20 gm butter, coarsely chopped
- 3 pears, peeled, cored and quartered
- 100 gm pure icing sugar, sieved
- 100 ml dessert wine
- Juice of ½ lemon
Method
1.For caramel pears, melt butter in a large frying pan over medium-high heat, add pears and icing sugar and cook, tossing occasionally, until pears are caramelised and tender (10-12 minutes). Deglaze pan with dessert wine, stir in juice and set aside.
2.When pears are almost cooked, stir milk, sugar, vanilla and cinnamon in a saucepan over medium-high heat until sugar dissolves, then bring to the simmer, add semolina in a steady stream and cook, whisking continuously, until thick and smooth (5-6 minutes). Remove from heat, whisk in butter, then serve pudding hot topped with caramel pears and their syrup and hazelnuts.
