Semolina Flour

Baking IngredientGrainAllergen: WheatAllergen: GlutenWheatyNuttyMildSlightly-sweetCoarse

Nutrition (per 100 g)

Calories: 360
Protein (g): 12.7
Fat (g): 1.1
Carbs (g): 72.8
Fiber (g): 3.9
Sodium (mg): 1

Durum wheat flour with a fine to coarse granulation. It forms strong gluten and absorbs water readily.

Storage

Room temp: up to 365 days
Refrigerated: up to 540 days
Frozen: up to 720 days

Semolina flour is a coarse, pale-golden flour milled from the endosperm of hard durum wheat. It has a sandy texture that absorbs water to create firm, elastic doughs; common for fresh pasta, gnocchi alla romana, crisp breads, and for dusting peels or trays. Sold in fine or coarse grinds, sometimes labeled durum semolina or pasta flour.

Milling traditions around the Mediterranean refined semolina from durum. It anchors Italian pasta-making and appears in North African and Middle Eastern breads and South Asian sooji dishes; modern roller mills standardize granulation.