mktye Posted January 15, 2008 Share Posted January 15, 2008 Anna Blume said: Semolina/Farina: Don't know, but I assumed so, since the stuff I had for breakfast is not what I'd add, raw, to dough for yeast-bread or pasta. Do you have a local source for a finer grade? For the more finely milled semolina, I usually mail order it from King Arthur Flour Baker's Catalog. But at the 7-Corners Grand Mart last week, there were two choices of semolina -- one finely-ground and one coarsely-ground (more like the size of Cream of Wheat). They were located in the Latin foods section and both pretty inexpensive. Link to comment Share on other sites More sharing options...
monavano Posted January 15, 2008 Share Posted January 15, 2008 I found fine Farina at the Bestway Latino Market. It was actually tough finding it (not in the cereal section of most supermarkets). I grew up eating it for breakfast and now use it to make a kind of Italian speatzle in chicken soup. Link to comment Share on other sites More sharing options...
Anna Blume Posted January 15, 2008 Share Posted January 15, 2008 Thanks for the information! I had never thought of looking in Latin markets and there's a Bestway nearby. I've wanted to try baking bread w fine semolina flour. I also had a hard time finding the product Old Red Mill markets as Farina (sold at Whole Foods & Yes; powdery, but not fine enough for purpose mentioned above), though I've recently seen small boxes of the milled grain in the cereal aisles at Giant. Link to comment Share on other sites More sharing options...
porcupine Posted January 15, 2008 Share Posted January 15, 2008 now use it to make a kind of Italian speatzle in chicken soup. Would you mind sharing the recipe? Link to comment Share on other sites More sharing options...
dcdavidm Posted January 16, 2008 Share Posted January 16, 2008 I've found semolina at both Vace's and at the Italian Store in Arlington. Link to comment Share on other sites More sharing options...
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