What’s the Difference?

Is There a Difference? Not really.

Both semola and semolina flour come from durum wheat, a hard variety that thrives in the warm climate of Southern Italy. When this flour was introduced to the American market, “semola” was translated to “semolina,” so despite the name variation, as long as both flours are sourced from durum wheat, they are the same product.

The main differences are in language, culinary context, and branding. In Italy, “semola di grano duro,” is the term used for durum wheat flour while “semolina” is often used outside of Italy. Some distinguish semolina as coarser and semola as finer (rimacinata), but this is more about perception than a strict rule. In practice, these terms are interchangeable.

What Exactly is Semola/Semolina Flour?

At its core, semola/semolina flour is a product of durum wheat. In Italian, the full term is “Semola di Grano Duro,” which translates to “Durum Wheat Semolina.” Durum wheat is a unique variety earning its name from the Latin word durum, meaning hard (or duro in Italian) that is known for its:

✔ Golden color – due to its natural carotenoids.

✔ Hard texture – making it ideal for pasta and baking.

✔ High-protein content – critical for gluten development.

Semola can be ground into two main varieties:

Coarse Ground Semola: A larger grain size and more textured feel
Semola Rimacinata (Double-milled): A finer version that’s milled twice, creating a softer, lighter flour.

The only technical difference lies in the size of the grind, which creates a distinction in texture. Coarse ground semola is bigger, while rimacinata has a smoother texture. Both varieties maintain their signature yellow tint, distinct bite, and high-protein content, which plays a critical role in a variety of dishes.

Coarse Ground Semola vs. Semola Rimacinata

Chefs often debate which version is superior, but the reality is that both are excellent; the choice depends on texture preference and culinary application:

Coarse Ground Semola di Grano Duro:
- Larger granules mean it’s slightly heavier and absorbs water more slowly.
- Creates a firmer bite in pasta and may require longer cooking times.
Semola Rimacinata di Grano Duro:
- Finer, softer, and quicker to absorb water.
- Perfect for smooth pasta doughs, breads, or baked goods where a lighter texture is desired.

Ultimately, both varieties contribute to the gluten structure and final texture of the dish. The difference lies in how they interact with water and how they affect the end result.

(Left) Coarse Semola – (Right) Semola Rimacinata (Double-milled)

How and Where to Use Semola Flour

Semola flour is prized for its versatility in fresh pasta, pizza dough, and bread-making. Caputo’s Semola Rimacinata di Grano Duro stands out for its exceptional performance in multiple applications:

Fresh Pasta and Extruded Pasta: Perfect for creating that signature al dente bite.
Bench Flour (Stretching Pizza Dough): Provides a flawless surface to stretch dough and will not burn as fast as other flours. *Remember to use sparingly – as too much semola can make your crust bitter.
Semolina Bread: Adds a subtle nuttiness and chew to loaves.

Semola rimmacinata (Double-milled Semola) is particularly popular for its balance between strength and softness, making it highly versatile across recipes.

Fresh Pasta, Semolina Bread, Gluten-Free Neapolitan Pizza, Extruded Pasta

The Role of Semola Flour in Italian Cuisine

Semola flour is a cornerstone in Italian cuisine. It’s essential for crafting pasta, stretching the perfect Neapolitan pizza, and adding rustic elements to baked goods like cakes and breads. It also contributes a great depth of flavor when mixed into doughs.

Durum Wheat

Same Flour, Difference Contexts

At the end of the day, “Semola” and “semolina” are just two names for the same flour. Both come from high-protein durum wheat and can be used interchangeably. The differences lie in linguistic and regional contexts rather than production.

Next time you encounter “semola,” “semola rimacinata,” or “semolina” on a package, read the label and ensure its only ingredient is Durum Wheat—then you can rest assured that you’re working with a high-quality, versatile flour that’s perfect for pasta, bread, dessert, and more.