DeLallo Semolina Flour is an Italian pantry staple consisting of a lightly golden, coarse-grained flour made from the superior hard durum wheat of Puglia, Italy. With a high gluten content and a nutty mildly sweet flavor, semolina gives your dough recipes a flavorful and hearty presence with the ideal texture for homemade breads and fresh pasta that always cooks up al dente.
- Made in Italy.
- Superior coarsely ground hard durum wheat.
- Pale yellow hue gives baked goods a gorgeous golden color.
- High gluten content for ideal elasticity of pasta dough and pizza dough.
- Create homemade pasta, pizza, breads, cakes and tarts.
- Nutty, slightly sweet flavor.
- Kosher.
- Non GMO.
- Vegan/vegetarian.
- Preservative free.
Kitchen and Usage Tips:
Semolina flour is a versatile flour that can be used to create a number of recipes, both sweet and savory. Most notably, semolina flour is famous for creating incredible fresh pasta, homemade breads and pizza dough. The high gluten content gives it a great elasticity, which makes dough easier to work with. For recipes that call for all-purpose flour, try substituting with about ¼ or ⅓ of semolina flour for an added warm color and nutty flavor. We love adding semolina flour to muffins, pancakes, waffles, sweet breads and cakes. Semolina flour is perfect for the Italian pastries and tarts like the rustic fruit-filled crostata.
Frequently Asked Questions:
What is semolina flour?
Durum wheat is a hard, high-protein wheat with a pale yellow hue—perfect for homemade pasta, bread and pizza crust. DeLallo Durum Wheat Semolina is made from superior Italian grains grown in the hot plains of Puglia, where it is expertly milled for its coarsely ground texture. Use our Semolina Flour in place of some (or all) of your ordinary, all-purpose flour to bring a gorgeous golden color and hearty flavor to your recipes.
What is semolina flour used for?
Semolina flour is a versatile flour that shines in a number of recipes. The high gluten content of this flour makes it perfect for making fresh pasta, homemade bread and pizza dough. Use semolina to create pastries and tarts, like the Italian crostata. Even if a recipe calls for all-purpose flour, you can substitute a portion of it with semolina flour. We recommend starting with a 25% substitution for baked goods like cakes, muffins and breakfast treats (like pancakes and waffles).
