You might have noticed that some of your favorite grocery store dried pastas list semolina flour as their first ingredient, and wondered whether you need to use that type to make pasta at home.

Directions: 1. In a large bowl, combine artichoke hearts, grape tomatoes, olives, olive oil, and oregano. 2. Spread mixture on a lined baking sheet; roast at 400° F for 3 to 4 minutes, or until ...

The mill next to the grain elevator, constructed in 1987, is now responsible for milling around one-fifth of all of the semolina, the key ingredient in pasta, that comes out of North America. Rail ...

Nick’s expertise guided our how-to-make-pasta content on Food & Wine, and they make a batch every weekend. (Their favorite? Hand-formed semolina noodles, and anything with pesto.) Nick’s ...