SEMOLINA FLOUR
Semolina flour is a golden wheat flour made from durum wheat and widely used in Italian cooking, especially for pasta, bread, and traditional regional specialties. In Italy, the term semola generally refers to durum wheat flour with a coarse texture, while semola rimacinata is milled more finely and is often preferred for breads, focaccia, and some types of fresh pasta. Its naturally yellow color, slightly sweet wheat flavor, and firm structure make semolina one of the most distinctive flours in Italian cuisine.
Quick Facts
Made From
Durum wheat (grano duro), a hard wheat variety traditionally used throughout Italy for pasta, bread, and other regional specialties.
Italian Name
Semola di grano duro, with more finely milled versions commonly sold as semola rimacinata di grano duro.
Wheat Type
Durum wheat, a hard wheat naturally rich in yellow pigments that give semolina its characteristic golden color.
Appearance
Pale yellow to golden, with a texture that can range from distinctly granular to fine depending on how the semolina is milled.
Semola vs Semola Rimacinata
Semola has a coarser, more granular texture and is widely used for dried pasta and other preparations. Semola rimacinata is durum wheat semolina that has been milled again to create a finer flour, making it particularly suitable for bread, focaccia, pizza, and many types of fresh pasta.
Flavor
Mildly sweet and wheaty, with a slightly richer and more distinctive grain flavor than highly refined soft wheat flour.
Contains Gluten
Yes. Semolina is made from durum wheat and contains gluten, giving dough strength and helping pasta maintain a firm texture when cooked.
Best Uses
Dried and fresh pasta, breads, focaccia, pizza, gnocchi alla romana, couscous, and traditional regional baked goods. The ideal grind depends on the recipe.
Storage
Store in a tightly sealed container in a cool, dry place away from moisture, heat, strong odors, and pantry pests.
Learn About Semolina Flour
Semolina Flour Recipes
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