Semolina
griesmeel · durum semolina · Triticum durum
Semolina: what every chef needs to know
Semolina is coarsely milled durum wheat, extracted from the endosperm of the durum kernel. The grain size is coarser than plain wheat flour and varies from 0.25 to 0.75mm. The yellow colour comes from carotenoids (beta-carotene and lutein) naturally present in durum wheat. Semolina has a high protein content averaging 12.7g per 100g and low absorption of cooking water, resulting in pasta and couscous with a firm al dente texture. In Italian cuisine, semolina is the base for fresh pasta all'uovo and gnocchi alla Romana. In North Africa and the Middle East, semolina is the raw material for couscous: the grains are moistened and rolled into small balls that are steamed over a broth base. The gluten network in semolina is stronger than in soft wheat, making the dough elastic but requiring extra hydration (60–65% water content in pasta production). Store semolina dry at 10–20°C in an airtight container to prevent moisture absorption and insect infestation.
Semolina: nutritional values per 100g (droog)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 169737) — 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).
Semolina: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
steamed semolina-korrels as basis for Moroccan stoofschotels with lamb, vegetables and ras el hanout.
fresh pasta of semolina and eggs, uitgerold to pappardelle, tagliatelle of lasagnevellen.
in milk cooked semolina-gnocchi, gestanst and gratinated with butter and Parmigiano Reggiano.
Semolina: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
stir semolina already roerend in boiling salted water to klontvorming to voorkomen; reduce than the heat and blijf stir until the gewenste dikte.
use a ratio of 100 gram semolina on 50 ml water for fresh semolina-dough; rust minimum 30 minutes af gedekt for optimale glutenontspanning.
Bevochtig couscous for the eerste steaming with light salted water; after the eerste steaming uiteenvegen and a tweede turn steaming for losse, gare korrels.
cooked semolina in milk to a thick massa, pour from on a baking tray, stans rondjes and gratinate with butter and Parmigiano for a crispy bovenkant.
Semolina: 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.
Semolina: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Semolina is available year-round as a storage product. Durum wheat is harvested in July–August in the Mediterranean region.
Semolina: 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.
Semolina: 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.
light, fruity wine with soft acidity pairs with the neutral flavour of semolina-dishes zoals gnocchi alla Romana of couscous.
- Roussillon Blanc AOC
fresh Sardinian white wine with amandelachtige notes complements pasta of semolina and Mediterranean stoofschotels on couscous-basis.
- Vermentino di Gallura DOCG
- Vermentino di Sardegna DOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Semolina
What is the difference between semolina and plain wheat flour?
Semolina is coarsely milled durum wheat (Triticum durum) with a higher protein content (12–13g per 100g) and a larger grain size than plain flour from soft wheat (Triticum aestivum). Semolina gives pasta a firmer texture and yellow colour; plain flour gives a softer product.
Can I substitute semolina with plain flour in pasta?
Technically yes, but the result differs: pasta from soft wheat flour is softer and sticks more readily. For authentic Italian pasta, professional kitchens always use 100% semolina or a blend of semolina and 00 flour.
Is semolina gluten-free?
No. Semolina is derived from durum wheat and contains gluten. It is not suitable for coeliac guests. As an alternative, chickpea flour or rice flour can be used.
At what temperature should you store Semolina?
Store Semolina at 10-20°C (dry, dark, airtight), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Semolina professionally?
The primary professional technique for Semolina is Gries pap boil at 95°C for 5 min. Always verify core temperature with a calibrated probe thermometer.
Does Semolina contain allergens?
Semolina 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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KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
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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
