Grains & Rice

Semolina

Coarse durum-wheat meal used for pasta, couscous, semolina puddings, and dusting bread.

Semolina is the coarse, golden middlings left from milling durum wheat, prized for its high gluten and firm bite. It is the foundation of dried pasta and couscous, sweet puddings like sooji halwa and Greek halva, and is dusted under bread and pizza to keep dough from sticking. Finely reground (rimacinata) semolina is also used for tender Italian breads and gnocchi.

Semolina is the coarse middlings of durum wheat (Triticum durum), produced by milling the wheat endosperm into granules ranging from fine to chunky. Unlike common wheat flour, semolina contains a higher proportion of gluten-forming proteins—typically 11–15%—which gives doughs remarkable elasticity and tensile strength. This gluten development allows dried pasta to hold its shape during cooking and develop that characteristic firm bite, often called al dente, that finer wheat flours cannot replicate.

The pale golden to bright yellow color of durum semolina comes from natural carotenoid pigments in the wheat, and it is often enriched with iron and B vitamins to compensate for processing losses. The coarse granulation—measuring 0.25 to 2.0 mm—gives semolina a distinct gritty texture that serves practical purposes beyond baking: it makes an excellent dusting surface for rolling dough without incorporating as much into the matrix as flour would. In Italian cuisine, the distinction matters legally: 'semola' denotes durum wheat products while 'semolino' refers to finer preparations made from the same base.

Measured in: g
Storage: Pantry

Allergens

Gluten

Types & varieties

Durum semolina (classic)

Standard golden semolina; the variety most used for pasta and couscous

Fine semolina

Ground more finely; used for puddings, desserts, and some baked goods

Coarse semolina

Larger granules; traditional for certain pastas, bread dusting, and couscous

Whole wheat semolina

Includes bran and germ; earthier flavor, shorter shelf life

Semola di rimacino

Remilled semolina; Italian term for extra-fine semolina used for premium dried pasta

Semolina vs. Cream of Wheat

These two products are frequently confused, but they differ significantly. Cream of Wheat is made from soft wheat (Triticum aestivum), has a much finer texture, and produces tender, not elastic, results. Semolina, by contrast, comes exclusively from durum wheat and develops the gluten network essential for pasta structure. Substituting one for the other in pasta recipes will produce disappointing results—the dough will be weak and the cooked pasta will turn soft and mushy.

Pasta Applications

Semolina is the backbone of most dried pasta production, from mass-produced spaghetti to artisan rigatoni. The high protein content allows the dough to be worked without becoming sticky and to hold ridges and shapes during forming. When combined with water and rested, semolina pasta dough becomes smooth and supple, rolling cleanly and accepting dies without tearing. The cooked pasta maintains distinct structure in the pot and on the plate.

Use warm water (not cold) for pasta dough hydration to improve gluten development
A pinch of olive oil in the water helps prevent sticking during initial boiling

Common uses

Dried pasta (spaghetti, macaroni, rigatoni) where high gluten creates firm, non-sticky structureCouscous (steamed or instant), absorbing flavorful brothsSemolina puddings and porridge, sweet or savoryBread improver added to lower-protein flours for better rise and crumb structurePizza dough for crispier crust and improved dough hydration toleranceGnocchi base combined with potato for lighter textureDusting surface for rolling pasta and bread doughs to prevent stickingCoating for fried foods for a crisp, golden crustTaralli and certain Italian biscuitsFruit-based desserts and bread puddings

Tips & pitfalls

Store in airtight container away from heat and strong odors—semolina absorbs odors easily and will impart off-flavors to finished dishes
For pasta, combine semolina with a small amount of warm water, not all-purpose flour, for authentic firm texture
Bring semolina puddings to a gentle simmer; vigorous boiling causes lumping and uneven cooking
Let semolina pasta dough rest 30–60 minutes covered at room temperature before rolling for smoother, less sticky dough
When dusting bread or pasta doughs, use sparingly—excess creates a thick, tough coating that detracts from the finished product
For firmer pudding, use a higher semolina-to-liquid ratio and cook longer; for creamier results, reduce semolina and cook briefly
Use durum semolina specifically for pasta—common wheat products lack the protein content needed for proper structure
Semolina coarse enough to feel distinctly gritty between your fingers is correct for most pasta applications; if it feels smooth, it is too fine

Nutrition

360kcal

Energy

1506 kJ · per 100 g

Where the calories come from

Protein 14%Carbs 83%Fat 3%

Protein

12.7g

25% DV

Carbs

72.8g

26% DV

Fat

1.1g

1% DV

Fiber

3.9g

14% DV

Sodium

1mg

0% DV

Notable micronutrients

Thiamin (B1)23% DV

Niacin (B3)21% DV

Folate18% DV

Magnesium11% DV

Phosphorus11% DV

Zinc10% DV

Source · USDA FoodData Central · Semolina, unenriched

View on FDC →

In the shops

Matched grocery products

No matched grocery products for Semolina yet.

Good to know

Source: Milled endosperm of durum wheat (Triticum durum)
Protein content: 11–15%, higher than common wheat flour, producing strong elastic doughs
Granulation: 0.25–2.0 mm; coarser than typical wheat flour, contributing to gritty texture
Color: Pale golden to bright yellow from natural carotenoid pigments
Gluten potential: High; creates strong, elastic dough ideal for pasta structure
Shelf life: 6–12 months in airtight container, cool and dry; absorbs odors easily
Gluten status: Contains gluten; not suitable for celiac or gluten-free diets
Enrichment: Often enriched with iron and B vitamins (thiamine, riboflavin, folic acid)

Substitutes

Fine cornmeal (polenta) — Provides similar texture in puddings; not suitable for pasta where gluten structure is needed
Rice flour — Similar granulation for dusting surfaces; lacks binding properties for pasta or puddings
Medium-ground cornmeal — Alternative for coating fried foods; different flavor profile and no gluten development
All-purpose flour — Acceptable for thickening sauces; creates softer texture in puddings; will not produce proper pasta dough with the characteristic firm bite

Pairs with

Parmesan cheese Tomato sauce Olive oil Butter Saffron Honey Cardamom Citrus zestAlmonds

Also called

Smid · Sooji · Durum Wheat Semolina · Smeed · Semolina Rimacinata · Semola Rimacinata · Semola · Durum Semolina · Suji