Paper-thin semolina cracker sheets (Carte di musica) from Crackers & Dips: More Than 50 Handmade Snacks (page 45) by Ivy Manning
- all-purpose flour
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semolina flour
Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina."
Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Rosemary salt; Spanish smoke; Truffle salt and pepper; Gouda and thyme; Rosemary cannellini dip; Cervelle de canut; Sconnie beer and cheese fondue; (Don't tell them it's vegan) mushroom and cashew pâté; St. Jack's chicken liver mousse
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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