Semolino, Semola

Ground durum wheat, called semolirto, is mainly used for making pasta, but is also used to make couscous, soups and gnocchi, dumplings from Rome. Gnocchi alla romana are made with semolina which has been mixed with milk and a pinch of nutmeg to form a firm mixture. When it is cool, beaten egg is added. The semolina is then spread out on an oiled surface and patted flat with a spatula. Medallion-sized rounds are then cut from the mixture and placed on a buttered baking tray. More butter and Parmesan are dotted over the top, then the gnocchi are cooked in a very hot oven for 10-15 minutes or until a golden crust has formed on top. Seasoned with freshly ground pepper, the gnocchi are served either as a first course or a side dish with a meat stew.