Bob's Red Mill Semolina Flour, 1.5 lb
🌱 Vegan
🥕 Vegetarian
🍬 Sugar-Free
🧬 Non-GMO
✡ Kosher

Bob's Red Mill Semolina Flour, 1.5 lb

$19.99

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Product Details

Bob's Red Mill Semolina Pasta Flour is milled from durum wheat, the hard wheat traditionally used for pasta. Use it for homemade pasta dough, from lasagna and fettuccine to ravioli and most other shapes, and for Italian-style breads.

Each 24 oz (1.5 lb) bag holds about fifteen 1/4 cup servings.

Ingredients

Enriched Durum Flour (Durum Wheat, Niacin, Iron, Thiamin, Riboflavin, Folic Acid).

Nutrition Information
Serving size1/4 cup (45g)
Calories160
Total Fat1g (1% DV)
Saturated Fat0g (0% DV)
Trans Fat0g
Cholesterol0mg (0% DV)
Sodium0mg (0% DV)
Total Carbohydrate33g (12% DV)
Dietary Fiber1g (4% DV)
Total Sugars0g
Includes Added Sugars0g (0% DV)
Protein6g
Vitamin D0mcg (0% DV)
Calcium13mg (2% DV)
Iron2mg (10% DV)
Potassium115mg (2% DV)
Allergen Information
Contains: Wheat.

Manufacturers can change formulations at any time, so always read the physical label before consuming.
Directions & Storage

Do not eat raw dough or batter.

Bob's Red Mill Semolina Flour, 1.5 lb $19.99

The Complete Guide

How To Use It

You wantSemolinaNotes
Egg pasta (fettuccine, lasagna, ravioli)Half semolina, half all-purposeAbout 1 cup flour per egg; semolina adds bite
Eggless pasta (orecchiette, cavatelli, pici)All semolina2 cups semolina to about 3/4 cup warm water
Italian bread or focaccia20 to 30 percent of the flourGives a golden crumb and chewy crust
Pizza peel or baking sheetA light dustingRolls like tiny ball bearings, better than cornmeal
Roast potatoes1 tbsp per 2 lb, tossed on parboiled potatoesBuilds a crunchy crust in the oven
Semolina cake or puddingAs the recipe statesBasbousa, halva and Italian budino are built on it

Tips And Common Mistakes

  • Let the dough rest. Semolina is coarser than regular flour and takes 20 to 30 minutes to fully absorb water. Dough that feels dry and crumbly right after mixing is usually fine after a covered rest.
  • Knead longer than you think. Eight to ten minutes by hand turns a shaggy semolina dough smooth and springy.
  • Do not swap it one for one in cakes and cookies. On its own it bakes gritty. Use it for up to a quarter of the flour for texture, not more.
  • Dust with it, do not flour with it. On a work surface a little goes a long way, and excess semolina on pasta turns the cooking water cloudy.
  • Freeze it in summer. Durum flour keeps well, but heat and humidity shorten its life. The sealed bag does fine in the freezer.

Who It's For

  • Home pasta makers who want the chew and golden color of Italian dried pasta
  • Bread bakers working on focaccia, pane siciliano or a chewier pizza crust
  • Anyone making Middle Eastern and Indian desserts that call for semolina or sooji
  • Cooks who want the crunchiest roast potatoes on the table

Recipes to Make

Two-Ingredient Semolina Pasta

4 servingsPrep 30 minCook 5 min
Ingredients
  • 2 cups Bob's Red Mill Semolina Flour, plus more for dusting
  • 3/4 cup warm water, plus a little more if needed
  • 1/2 tsp salt
Steps
  1. Mound the semolina on a board, stir in the salt and make a well. Pour in the water and work it in with a fork, then with your hands, until a rough dough forms. Add water a teaspoon at a time if it will not come together.
  2. Knead 8 to 10 minutes until smooth and firm. Wrap and rest 30 minutes.
  3. Cut off a piece, roll it into a rope the width of a finger and cut into 1/2 inch pieces. Press and drag each piece with your thumb or a butter knife to make cavatelli, or press over a thumb for orecchiette.
  4. Spread the shapes on a semolina-dusted tray. Boil in salted water 3 to 5 minutes, until they float and are chewy but cooked through.
  5. Toss with sauce right away.
Tip: Shaped pasta can be frozen on the tray, then bagged, and cooked straight from frozen with an extra minute.

Golden Semolina Bread

1 loafPrep 20 minCook 35 min
Ingredients
  • 1 1/4 cups warm water
  • 2 1/4 tsp active dry yeast
  • 1 tbsp honey
  • 1 1/2 cups Bob's Red Mill Semolina Flour
  • 1 1/2 cups bread flour
  • 1 1/2 tsp salt
  • 2 tbsp olive oil
  • Sesame seeds for the top
Steps
  1. Stir the yeast and honey into the warm water and let it foam, 5 minutes.
  2. Mix in the semolina, bread flour, salt and oil. Knead 10 minutes until smooth and elastic. The dough will feel slightly sandy at first and then turn silky.
  3. Cover and rise in a warm spot until doubled, about 1 1/2 hours.
  4. Shape into an oval loaf on a parchment-lined sheet, brush with water and press on sesame seeds. Cover and rise 45 minutes.
  5. Bake at 425 F for 30 to 35 minutes until deep golden and hollow sounding. Cool fully before slicing.
Tip: Slash the top twice with a sharp knife right before baking so the loaf opens where you want it to.

Crunchy Semolina Roast Potatoes

4 servingsPrep 10 minCook 55 min
Ingredients
  • 2 lb Yukon Gold or russet potatoes, cut in chunks
  • 1 tbsp Bob's Red Mill Semolina Flour
  • 1/4 cup olive oil or duck fat
  • 1 tsp salt
  • 2 rosemary sprigs
Steps
  1. Heat the oven to 425 F with a rimmed sheet pan inside. Boil the potatoes in salted water 8 minutes, until the edges just soften.
  2. Drain, shake them hard in the colander to rough up the surfaces, and sprinkle on the semolina while they steam. Toss to coat.
  3. Pour the oil onto the hot pan, add the potatoes and rosemary and turn to coat.
  4. Roast 40 to 45 minutes, turning once, until deep golden and crackling. Salt and serve hot.
Tip: The rough, semolina-coated edges are what fry in the oil. Do not skip the shake.

Questions About This Product

The things people actually want to know before they cook with it.

Is semolina the same as durum flour?
Both come from durum wheat. Semolina is the coarser grind, with a sandy feel, while durum flour is milled fine like all-purpose. Semolina gives pasta more bite; fine durum flour makes a smoother, softer dough.
Can I make pasta with just semolina and water?
Yes. Southern Italian shapes like orecchiette and cavatelli are traditionally made with nothing else. Rest the dough 30 minutes so the coarse flour hydrates fully.
Does it contain gluten?
Yes. Durum is wheat, and it is high in gluten, which is why semolina pasta holds its shape so well.
Can I use it instead of cornmeal under a pizza?
Yes, and many pizzerias prefer it. The grains roll under the dough so it slides off the peel, and they do not burn as easily as cornmeal.
Is semolina the same as Cream of Wheat or farina?
No. Farina is milled from softer wheat and cooks into a smooth porridge. Semolina can be cooked as a porridge too, but it stays slightly grainy and tastes nuttier.
Why is it yellow?
Durum wheat is naturally high in carotenoid pigments, the same family of compounds that color carrots. That is also why good dried pasta is golden rather than white.

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