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Semolina pasta sprinkled with powdered sugar and jam
Golden toasted semolina pasta with powdered sugar and homemade apricot jam.

Sweet Semolina Pasta with Apricot Jam

Author: Flavelo
Recipes Main Courses

This dish is a play on textures: toasted semolina (farina) gains a nutty, full flavor through the Maillard reaction, then swells and softens when water is added while keeping its grainy character. When mixed with soft boiled pasta, you get a filling, simple, yet complexly flavored dish crowned by the acidity of apricot jam or the sweetness of powdered 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 pot for pasta
  • Wide skillet or pot for semolina
  • Wooden spoon

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Put water on to boil for the pasta. When boiling, salt it and cook the pasta according to package instructions.

Tip: Don't overcook the pasta; keep it al dente, as you will mix it with hot semolina.
2 ✓

Meanwhile, heat the fat in a wide skillet and pour in the farina (semolina).

Tip: The fat coats the grains, allowing them to toast individually.
3 ✓

Toast the farina over medium heat, stirring constantly, until dark golden brown.

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

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

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

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

Tip: This makes it fluffy and crumbly rather than a sticky mass.
6 ✓

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

Tip: Many like the pasta slightly toasted with the semolina – to do this, sauté 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 need to 'shock' the toasted grains with water and stir immediately.
It became too dry.
Add a little bit of the pasta cooking water; it helps make it juicier.

Ingredients

  • 1 lb Pasta (Tagliatelle or Bowties)
  • 1 cup Farina (Cream of Wheat, uncooked)
  • 3 tbsp Lard or Oil
  • 1.25 cups Hot Water
  • 1 pinch Salt
  • 1 to taste Apricot Jam or Powdered Sugar (for serving)