Semolina or wheat flour: what is the difference
Semolina and wheat flour are the two main raw materials for pasta. Italy's Decree No 187/2001 sets them clearly apart: semolina is a granular meal of durum wheat, flour a fine meal of common wheat.
| Semolina | Wheat flour | |
|---|---|---|
| Made from | Durum wheat | Common (soft) wheat |
| Texture | Granular and sharp-edged; at most 25% passes a 180 µm sieve | Finely milled and sifted |
| Minimum protein (dry matter) | 10.5% | Type 00: 9.0%, type 0: 11.0% |
| Maximum ash (dry matter) | 0.90% | Type 00: 0.55%, type 0: 0.65% |
| Maximum moisture | 14.5% | 14.5% |
| Per 100 g (USDA) | 360 kcal, protein 12.7 g, fibre 3.9 g | 364 kcal, protein 10.3 g, fibre 2.7 g |
| For pasta in Italy | Basis of dry pasta and industrial egg pasta | Fresh pasta only; in dry pasta at most 3% |
Which to choose
For dry pasta and doughs that must hold their shape and cook al dente, use semolina: it is higher in protein and granular. Type 00 flour gives a smooth, elastic dough for home-made egg pasta and filled pasta, as in Bologna tortellini.
Sources
- DPR 9 febbraio 2001, n. 187, art. 2 — sfarinati di grano duro (Normattiva)
- DPR 9 febbraio 2001, n. 187, art. 1 — sfarinati di grano tenero (Normattiva)
- DPR 9 febbraio 2001, n. 187, art. 9 — paste fresche (Normattiva)
- USDA FoodData Central 168933, Semolina, unenriched
- USDA FoodData Central 168936, Wheat flour, white, all-purpose, enriched, unbleached
Themes
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