A flour produced from milling hard or durum wheat. Semolina is considered an outstanding wheat flour. It is essential to the production of good quality pasta. When using for bread making be sure to purchase a fine ground of semolina flour.

In Italy, Semola is the word used for the flour and Semolina is more like cream of wheat. There is not a consisitency in use of the word in labeling.


Other names: Semolina Flour, Rava
Translations: Manna, Manų, Griş, Griz, Kasza manna, Griesmeel, सूजी, Манная крупа, Σιμιγδάλι, سميد, 양질의 거친 밀가루, Krupice, 粗粒小麦粉, Sèmola, Pšeničnega zdroba, Krúpy, Semola, סולת, Mannagryn, Гриз, セモリナ粉, Semoule, Grieß, Semulje, Semulegryn, Sémola, Манна крупа, Грис

Physical Description

A granular product that can be ground to different consistencies depending on the use.

Colors: White, Mild yellow, cream

Tasting Notes

Mouthfeel: Granular
Wine complements: Red wine

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Buying: Purchase already milled and packaged.
Procuring: Grown in areas known for producing hard wheat crops. It is a high protein, cold weather strain of wheat.

Preparation and Use

The bran layer has been removed in milling and the rest of the durum wheat kernel, including the bran, is ground. Used in pasta, bread, couscous, farina, and many more recipes.

Cleaning: It is cleaned in the milling process.

Conserving and Storing

Store packages in refrigerator for longer shelf life.



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