Durum Flour
Triticum durum bloem · durum flour · semola rimacinata
Durum Flour: what every chef needs to know
Durum flour is finely milled flour from durum wheat, finer than semolina but from the same grain variety. In Italy it is known as semola rimacinata (re-milled semolina) or semolino. The Italian classification 00 (doppio zero) refers to the fineness of the milling, not specifically to the grain type, but in the pasta industry, type 00 for pasta almost always refers to durum flour. Durum flour has a slightly higher protein content than standard plain flour (13.7g per 100g) and forms a strong, elastic gluten network when hydrated, giving fresh pasta its firm bite. The light yellow colour of durum flour comes from carotenoids. Compared to semolina, durum flour absorbs more water in dough preparation (hydration 58–62%) and gives a smoother, more pliable pasta dough. Durum flour is also suitable for pizza dough with a slow, cold prove (24–72 hours in the fridge), where enzymatic activity develops complex flavours. As a thickener for sauces, durum flour is less suitable than cornflour with its flavour contribution. Store dry in an airtight container at a maximum of 20°C.
Durum Flour: nutritional values per 100g (droog)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 169737, fijngemalen variant); NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 169737, fijngemalen variant); NEVO 2021 (RIVM/WUR).
Durum Flour: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
fresh pasta of durumbloem and eggs, uitgerold to pappardelle, tagliatelle of lasagnevellen for ragù, pesto and creamy sauces.
Neapolitan pizza with thin, airy bodem of durumbloem-dough, long cold rijs and high oventemperatuur (450 graden Celsius in houtoven).
wide, fresh pappardelle of durumbloem with gebraisseerde wildezwijnsragù, rosemary and red wine.
Durum Flour: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Combineer 100g durumbloem with 50-55ml water (of 1 egg per 100g for pasta all'uovo); kneed 10-15 minutes to a smooth, elastisch dough; Wrap in plasticfolie and rust 30 minutes for uitrollen.
use 60% water, 3% salt, 0,3% fresh gist; kneed to a smooth dough, vorm bolletjes of 250g and let 24-72 hours rijzen in the koelkast; haal 2 hours for fry from the koelkast.
mix durumbloem with olive oil and salt for a rich focaccia; put the dough in a ingevette baking tray, druk kuiltjes and besprenkel generously with extra vierge olive oil for the fry.
Durum Flour: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Durum Flour: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Durum flour is available year-round as a storage product. Durum wheat is harvested in July–August in Italy, Greece and North Africa.
Durum Flour: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Durum Flour: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Chianti Classico is the classic begeleider at pasta already pomodoro and other tomato-gebaseerde pastagerechten of durumbloem-pasta.
- Chianti Classico DOCG
soft, roodfruitig and full of flavour; pairs with pasta con ragù and other meat-gebaseerde pastagerechten of durumbloem.
- Montepulciano d'Abruzzo DOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Durum Flour
What is the difference between durum flour and semolina?
Both come from the same grain variety (Triticum durum), but the milling grade differs. Semolina is coarsely milled (0.25–0.75mm grain size) and gives a rougher texture; durum flour is finely milled (semola rimacinata) and gives a smoother, more pliable dough. For fresh pasta, durum flour or a blend of both is used.
Can I substitute durum flour with plain flour in pizza dough?
Yes, but the result differs. Durum flour gives a firmer, slightly crispier base due to its higher protein content and strong gluten network. Plain flour gives a softer, airier base. For authentic Neapolitan pizza, durum flour or 00 wheat flour is always used.
How long can fresh pasta dough from durum flour be stored?
Unshaped fresh pasta dough: a maximum of 2 days, covered, in the fridge. Shaped fresh pasta: a maximum of 1 day in the fridge (24 hours) or 3 months frozen at -18°C (-0.4°F).
At what temperature should you store Durum Flour?
Store Durum Flour at 10-20°C (dry, dark, airtight), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Durum Flour professionally?
The primary professional technique for Durum Flour is fresh pasta dough make at 20°C (kamertemperatuur) for 10-15 min kneden + 30 min rusten. Always verify core temperature with a calibrated probe thermometer.
Does Durum Flour contain allergens?
Durum Flour contains: Gluten. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
