Semolina Collection

EyeUbiquitous_20100228
Food, Uncooked, Pasta, Ribbons of durum wheat Pappardelle against a white background

EyeUbiquitous_20100227
Food, Uncooked, Pasta, Ribbons of durum wheat Pappardelle against a white background

EyeUbiquitous_20100223
Food, Uncooked, Pasta, Ribbons of durum wheat Pappardelle against a white background

EyeUbiquitous_20100221
Food, Uncooked, Pasta, Strings of durum wheat spaghetti seen from above against a white background

EyeUbiquitous_20100226
Food, Uncooked, Pasta, Ribbons of durum wheat Pappardelle against a white background

EyeUbiquitous_20100220
Food, Uncooked, Pasta, Varieties of orange flavoured Taglioline yellow Pappardelle Spaghetti and three colour tricolore Fusilli arranged on a white background

Well-Stocked Pantry
A well-stocked pantry, full of cake tins, biscuits, tea, sugar, custard, semolina, breakfast cereals and lemon pie filling, etc. Date: 1960s

cresti de gallo

Row of sliced, fried vegetables on bed of couscous, garnished with coriander leaf

Semolina pudding with jam, served in a bowl, on napkins, close-up

Plate of Gnocchi alla Romana, semolina dumplings served with butter, a traditional dish from Rome, Italy, view from above

Ceramic bowl decorated with blue print filled with couscous, side view

Semolina gnocchi frying in butter

Whole and broken loaves of Pane, Semolina bread

Different pasta shapes

Love cake, a traditional cake from Sri Lanka, made with semolina and rose flavouring

Pouring semolina from glass bowl into saucepan and whisking

Examples of dried pasta, including penne, fusilli, shells, macaroni, spaghetti and farfalle

Part of a semolina mill C016 / 3645
Pasta. Part of a semolina mill where wheat is ground to produce semolina and durum flour for making pasta. Photographed at Chelyabinsk, Russia

Part of a semolina mill C016 / 3644
Pasta. Part of a semolina mill where wheat is ground to produce semolina and durum flour for making pasta. Photographed at Chelyabinsk, Russia

For sale as Licensed Images

Choose your image, Select your licence and Download the media

"Discover the Versatility and Delight of Semolina: From Traditional Dishes to Sweet Treats" Semolina, a fine flour made from durum wheat, has been a staple ingredient in kitchens around the world for centuries. Its unique texture and nutty flavor make it a versatile addition to both savory and sweet dishes. In Mediterranean cuisine, semolina is commonly used to make couscous, a fluffy grain that pairs perfectly with various meats and vegetables. A tantalizing image captures a row of sliced fried vegetables resting on a bed of couscous, garnished with vibrant coriander leaves. The combination promises an explosion of flavors and textures that will transport your taste buds straight to North Africa. For those with a sweet tooth, semolina pudding is an indulgent treat worth savoring. In an up-close shot, we see this creamy delight served in a bowl atop delicate napkins. Topped with luscious jam, every spoonful offers pure comfort and satisfaction. Italy's culinary heritage also embraces semolina in its iconic Gnocchi alla Romana dish. From above, we admire the plate filled with these golden-brown dumplings made from semolina flour and served generously with butter. This traditional Roman recipe showcases how they are be transformed into delectable bites that melt in your mouth. The beauty of cooking lies not only in the flavors but also in presentation. A side view reveals an exquisite ceramic bowl adorned with blue prints brimming with fluffy couscous grains—a feast for both eyes and palate. With EyeUbiquitous's captivating images showcasing different uses for semolina—from hearty main courses to delightful desserts—it becomes evident why having this ingredient stocked in your pantry is essential for any aspiring chef or home cook looking to elevate their culinary creations. So go ahead—embrace the versatility of semolina. Let its rich history infuse your kitchen as you explore new recipes inspired by cultures around the globe.