Semola vs Semolina: Understanding the Differences and Their Best Uses
The terms semolina and semola are often confused. In this article, we’ll clarify what each one is, how they differ, and their ideal uses
Introduction: What Is Semola and Semolina
First, let’s clarify the semantics:
Literally speaking, ‘semolina’ in English and ‘semola’ in Italian mean the same thing. These terms are interchangeable, and refer to the same type of ground grain product.
Both semolina and semola describe a coarser grind of grain compared to white flour. The granular size can range from fine to coarse, but it’s always larger than typical flour granules.
Generally, ground grain products can be categorized into three main “sizes” based on their granularity:
- Coarse semolina: The largest granules among ground grains.
- Fine semolina: Smaller than coarse semolina but still larger than flour.
- Flour: The finest result of grain milling.
There are also in-between sizes, such as medium or fine-medium, depending on the grinding process.
In summary, semolina and semola are interchangeable terms that refer to a ground grain product. They can be made from common wheat, durum wheat, or even other grains like corn (‘cornmeal’ is essentially corn semolina).
What Is the Difference Between Semolina and Semola
While ‘semolina’ and ‘semola’ technically refer to grinding grains to a size larger than flour, the two can differ based on the type of wheat used: common wheat or durum wheat.
- Wheat semolina refers to coarse semolina made from common wheat.
- Durum semolina/semola refers to semolina (whether fine or coarse) made from durum wheat.
Typically, products labeled as ‘pasta flour’ or ‘semolina flour’ are milled from durum wheat. For more information on how to distinguish these products, see the next section.
In summary, the key difference between semolina and semola lies in the wheat type used – common wheat or durum wheat. For further details on durum wheat, its properties, and how it differs from common wheat, refer to the durum wheat entry in the Encyclopizza.
It’s also important to note that, technically, ‘semolina flour’ doesn’t exist. In strict milling terms, flour and semolina are different products: flour is ground to the finest granules, while semolina/semola has a coarser grind. Therefore, ‘semolina flour’ is an oxymoron. However, this term has become common because many milling products are referred to as ‘flour,’ by customers, with some manufacturers even using it on packaging.
Can You Substitute Durum Semolina With Wheat Semolina?
While it’s possible to substitute durum semolina with wheat semolina, it’s important to note that the final texture will differ due to the unique properties of durum wheat. Additionally, the granularity of the semolina can also affect the final product’s texture. Thus, while coarse semolina can be replaced with fine semolina (whether from durum or common wheat), this substitution may impact the texture and overall characteristics of the final product
It’s also important to note that wheat semolina generally has a much coarser granular size than any type of durum semolina/semola. For this reason, wheat semolina is not recommended for making pasta, as its coarse texture isn’t suitable. If you don’t have durum semolina, regular white flour can be used for pasta. Any type of white flour will work; there’s no requirement or preference for 00 flour.
How to Identify and Differentiate Wheat Semolina from Durum Semolina Products
The packaging of the product will always indicate the type of wheat used. For durum wheat semolina, it will explicitly state that it is milled from durum wheat. In English, it will be labeled ‘Durum wheat semolina,’ while in Italian, the label will read ‘Semola di grano duro’ (with ‘grano duro’ meaning ‘durum wheat’).
Once again, ‘semolina’ and ‘semola’ are simply the same word translated between English and Italian. If you look at an Italian package of semolina, you’ll see it labeled ‘Semola di grano duro’ in Italian, and ‘Durum wheat semolina‘ in English. This is just a direct translation.
I stress this because I’ve encountered many who mistakenly believe there is a difference between semolina and semola, when in fact, there isn’t – as you can see for yourself.
For semolina made from common wheat, the packaging will read ‘Wheat semolina’ in English and ‘Semola di grano tenero’ in Italian (where ‘grano tenero’ translates to ‘soft wheat’). Products NOT made from durum wheat, will not mention ‘durum’ on the label.
Additionally, you can often identify the product visually. Durum wheat has a yellowish color, so any product made from it will have a yellow hue. If you can see or open the package, this can help you confirm the type of semolina.
In Italy, semolina/semola typically refers to a product ground from durum wheat, available in various coarseness levels. In other words, Italian semolina is always made from durum wheat, unless otherwise specified on the packaging. Finer semolina is generally labeled in Italy as “semolina rimacinata”, while coarser semolina is simply referred to as “semolina”.
It is worth noting that fine semolina (known as ‘rimacinata,’ which loosely translates to “double-ground” or “re-milled”) isn’t actually ground twice. it refers to a specific granularity achieved through the standard milling process, using specialized rollers to produce the desired grain size.
Uses for Wheat Semolina and Durum Semolina
Here are the most common uses for durum semolina and wheat semolina:
Bench/Dusting Flour for Pizza
Fine durum semolina (“Rimacinta”) is commonly used as bench flour for pizza. Its coarser grain compared to regular flour and the distinct properties of durum wheat (as explained in the linked post on durum flour) help prevent the dough from sticking to the peel or work surface. A detailed article on bench flours will be published in the future.
Pasta and Couscous
Durum semolina is the ideal choice for preparing pasta and couscous.
For pasta:
- The unique, elastic gluten in durum wheat creates pasta with a desirable hard and chewy texture (“al dente”).
- The elasticity and coarser grain size of durum wheat ensure that the pasta retains its shape during cooking without ‘warping,’ which is common with pasta made from common wheat.
- The coarser grain of semolina produces pasta with a rough texture that helps sauces adhere better.
- Durum wheat imparts a distinctive yellow color and a unique nutty, earthy flavor to the pasta.
- Coarse durum semolina is typically used in the production of dry pasta on an industrial scale.
- For homemade fresh pasta, especially when kneading by hand, finer semolina (“rimacinata”) is often preferred. It is easier to knead and performs better during the shorter cooking time required for fresh pasta.
For couscous:
- Similar to pasta, the properties of durum wheat and the grain size of the semolina help couscous maintain its shape and texture without becoming mushy or turning into porridge. The grains remain separate, resulting in a light, airy texture with a distinct ‘one-by-one’ consistency.
- Durum wheat gives couscous an ‘al dente’ texture. Traditional durum wheat couscous is airy yet chewy, with a slightly resistant bite, rather than being completely soft.
- Durum wheat imparts couscous with its distinctive yellow color and a unique nutty, earthy flavor.
- Traditional couscous is made with coarse durum semolina, though today it is available in a range of grain sizes from fine to coarse.
Most instant couscous products in supermarkets are made from common wheat rather than durum wheat. Authentic/traditional durum couscous is often sold under imported brands (like Dari), has a yellow color (compared to the white of common wheat couscous), and is typically more expensive due to the higher cost of durum wheat.
Durum Breads
In addition to pasta and couscous, durum semolina can be used to make a variety of breads. These include breads made with fine semolina, such as Sicilian durum bread or Altamura bread, as well as those made with durum flour, like pane carasau and pitas/other flatbreads. Some breads use a combination of durum flour and semolina.
Cakes, Pastries and Additional Dishes
Coarse wheat semolina made from common wheat (not durum) is used in making special cakes and pastries with a coarser, grainy texture. Examples include semolina cakes, cookies, porridges, and puddings.
Wheat semolina is a common ingredient in many Arabic and Mediterranean pastries and sweets, such as Basbousa, Ma’amoul, Revani, and Namoura, as well as other non-sweet traditional dishes.
Wheat semolina is also used to make kubbeh and other types of dumplings.
Can You Grind Coarse Semolina Into Fine Semolina?
The question of whether you can grind coarse semolina into a finer grain size is quite common, and the straightforward answer is no – it’s better not to attempt this.
In theory, you could attempt to grind coarse semolina to achieve a finer product; However, grinding coarse semolina at home with blenders or similar appliances is both challenging and impractical. There’s a reason why this process is performed with specialized equipment at the flour mill level, using rollers designed to produce specific grain sizes
Even if you manage to grind semolina to a finer size, the process can negatively impact the grains. The heat generated during grinding may partially cook the grains, and the grinding action can produce excess damaged starch, which affects the semolina’s properties.
In summary, it is not recommended to try grinding coarse semolina into a finer grain size.
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