Weichweizengrießfine soft wheat semolina

Finely milled soft wheat. Finer and softer than durum semolina, but still gritty between the fingers.

It goes into Grießbrei, the milk pudding; into semolina dumplings for soup; into semolina slices and puddings.

Im Topfin the pot

Stir it into simmering milk and let it sit a few minutes. The starch gelatinises, the granules swell and the mass thickens on its own.

Do not pull it off the heat too early. Give it only one boil and the mass turns sandy as it cools.

In Mexikoin Mexico

Sémola fina de trigo, often labelled sémola de trigo fina. Supermarkets and the mercado carry it.

Vorsichtwatch out

Semolina that is too coarse stays gritty and never swells properly. If the shop has only one kind, hold the bag to the light and look at the grain size.