Top Rated Semolina Recipes

Beet and Ricotta Gnocchi
These beautiful gnocchi show off a rich red color. The flavor of the gnocchi is earthy but not intensely beet-y, and the texture is soft and delicate. This recipe is different from beet and potato gnocchi, since it is enriched by the addition of ricotta cheese. — Jenn Louis, author of Pasta By Hand: A Collection of Italy’s Regional Hand-Shaped Pasta.
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5
Indian Spiced Cookies (Nankhatai)
These are Indian shortbread cookies called nankhatai. A nankhatai is a simple eggless cookie with butter, flour, and sugar as the main ingredients. Some spice is added to give the cookies an extra zing. I used a mixture of besan (chickpea flour), all-purpose flour, and semolina as the base. Black pepper adds warmth to these sweet, buttery cookies and a little bit of fruity jam or almond on top gives these thumbprint cookies their last finishing touch. You can use any kind of nut or jam of choice.
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5
Chef Tony Priolo's Stracci Di Farro
Chef Tony Priolo of Chicago's Piccolo Sogno and Piccolo Sogno Due showcases his mushroom finesse in the menus of these staple sister restaurants, serving flavorful signature items heavily incorporating the wild ingredient. With Chef Tony's easy to follow recipe for his specialty Stracci Di Farro, everyone can savor a moment for mushrooms!
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4.5
Deep-Fried Citrus Slices
The idea for these comes from one of my favourite cookbooks, The Zuni Café Cookbook by the late Judy Rodgers. They are so unexpectedly moreish that there is a fine argument for eating them on their own, with just a sprinkle of salt — do try them that way at least once. But there are other things that do enhance the flavour. Lemon is good with a fine sprinkling of sumac or fennel pollen, lime loves a dash of smoked chilli or cayenne, whilst orange I like with herbes de Provence or za’atar.I don’t always bother with an accompaniment for these, but when I do, I make this yogurt dip. You can replace the fennel with any of the flavour suggestions mentioned above, or indeed anything else you fancy. — Catherine Phipps, author of Citrus If you love fried food, check out this 5 Delicious Deep-Fried Italian Foods You Need to Eat Now Slideshow 
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4.5
crepes
The rava dosa is nothing but a delectable, crispy and easy to make counter part of the traditional dosa. The rava dosa is usually prepared with fine semolina, rice flour, and all purpose flour. Since the batter doesn't need any fermentation, these crepes can be prepared almost instantly. The addition of onions, chilies and coriander, increases the flavor quotient of the crepes and makes them quite irresistible.
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4
Awwameh
Like donuts, but feel like something a little different? Try this Middle Eastern take on deep-fried breakfast (or dessert) food. Infused with rosewater syrup, they’re as fragrant as they are delicious. These are the fluffiest and lightest awwameh I have ever tried. See all dessert recipes. Click here to see Awwameh: A Fresh Take on Donuts.
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4
Croatian Cheese Dumplings
This is very old recipe, mostly forgotten. Today, everyone makes potato dumplings or gnocchi, but believe me, these are much better. Also, you can eat them as a side dish to meat and sauces. You can even have them as a full lunch, or even as a dessert — you just have to put sugar and cinnamon over them. You can add whatever you want, like poppy seeds, raisins, chocolate, or vanilla sauce for the perfect dessert. It is also very simple with just few ingredients. Note: for vegetarians, use oil instead of lard.-nitkoThis recipe is courtesy of nitko via Food.com.
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4
This pizza recipe combines sweet Italian sausage with crisp fennel and a mix of cheeses to make the perfect pizza for any meat lover. 
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4
Shortbread
Though they aren't in the classic Girl Scout logo shape, these shortbread cookies are as close to their classic Trefoils as you can get. 
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4
Gnocchi alla Romana
This is a recipe from a friend of mine, Ethan Stowell. He is the chef and owner of a bunch of Italian-focused restaurants in Seattle. One of his restaurants, Rione XIII, is focused solely on Roman cuisine. While many gnocchi are cooked in simmering water, gnocchi alla romana — Roman gnocchi—are made from cooking semolina in milk, similar to making polenta, and later baking the dumplings in an oven, preferably a wood-fired one. Modern, health-conscious Italians are backing off from finishing the semolina with butter, using olive oil instead. — Jenn Louis, author of Pasta By Hand: A Collection of Italy’s Regional Hand-Shaped Pasta.
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3.666665
Not only does this recipe fulfill its duties as a pizza crust, but it incorporates the peppery flavor we love from Parmesan without the sodium.
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3.333335
Pizza Dough
Here’s a great pizza dough recipe from chef Jeff Mahin of Stella Rossa Pizza Bar, located in Santa Monica, Calif. Click here to see Making the Perfect Pizza Dough story.
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2.85