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Semolina pasta sprinkled with icing sugar and jam
Traditional sweet pasta dish with golden toasted semolina and apricot jam.

Sweet semolina pasta

Author: Flavelo
Recipes Main Courses

This dish is a play on textures: toasted semolina (gríz) acquires a nutty, full flavour during the Maillard reaction, then swells and softens when water is added, whilst retaining its grainy character. When mixed with soft boiled pasta, we get a filling, simple yet complex flavoured dish, crowned by the acidity of apricot jam or the sweetness of icing sugar.

🕒 Prep Time 5 mins
🍳 Cook Time 20 mins
⌛ Total Time 25 mins
🍽️ Servings 5 servings
🔥 Calories 480 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large saucepan for pasta cooking
  • Wide frying pan or saucepan for semolina
  • Wooden spoon

Allergen Information

⚠️ Gluten

Instructions

1 ✓

Put water on to boil for the pasta. When boiling, add salt and cook the pasta for the time indicated on the packet.

Tip: Do not overcook the pasta, keep it springy, as you will mix it with the hot semolina.
2 ✓

Meanwhile, heat the fat in a wide saucepan and pour in the semolina.

Tip: The fat coats the grains so they can roast individually.
3 ✓

Toast the semolina over a medium heat, stirring constantly, to a dark golden brown.

Tip: Be patient! If you toast too fast, it burns and becomes bitter. Aim for a hazelnut colour and roasted smell.
4 ✓

Remove from the heat, and carefully pour in the hot water, then stir immediately and cover.

Tip: Careful, hot steam may rush up! Under the lid, the semolina grains absorb the water and soften (swelling).
5 ✓

Let the semolina stand for 5-10 minutes under the lid, then fluff up with a fork.

Tip: This ensures a crumbly texture, not a sticky mass.
6 ✓

Toss the cooked, drained pasta with the semolina. Serve with jam or icing sugar.

Tip: Many people like the pasta to brown a little with the semolina – for this, fry them together for a few minutes before serving.

Recipe FAQ

The semolina clumped into a block, why?
There was too little fat, or you poured the water too fast without stirring. You must 'shock' the toasted grains with water and stir immediately.
It became too dry.
Add a little of the pasta cooking water, that helps make it moister.

Ingredients

  • 500 g Dried pasta (e.g. tagliatelle or squares)
  • 200 g Semolina (coarse wheat semolina)
  • 3 tbsp Lard or oil
  • 300 ml Hot water
  • 1 pinch Salt
  • 1 to taste Apricot jam or icing sugar (for serving)