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Semolina vs Durum Wheat: Differences, Uses, Health Benefits

Updated: Feb 12, 2022

While cereal grains and particularly wheat have many varieties, it's normal to feel a bit lost in all the denominations and terms associated with it. Many people ask when searching for flour, what is the difference between semolina and durum wheat flour. In this article we will try to dispel the doubts you have and we will explain all you need to know about Semolina, and Durum Wheat. We will also answer your questions concerning the different uses of durum flour and semolina as well as their health benefits.

Both semolina and durum wheat flour are products made from ground durum wheat. The endosperm - the nutrients that surround the wheat seeds - is separated from the grain through the milling process, resulting in a coarse ground flour known as semolina. The texture of the semolina is heavier - like hard bread crumbs - and thicker than most ground flours.

Different Texture:

The texture of semolina is heavier - like hard bread crumbs - and thicker than most ground flours. Durum wheat flour is the fine ground powder left over from the milling process and also a semolina product that is further ground. Durum wheat flour is much finer than semolina and is a yellow powder that resembles traditional cooking flours.

Different Function:

Semolina and durum wheat flour are high in protein and gluten, a specific wheat protein that people with celiac disease cannot eat. These proteins make flours very flexible and allow them to keep up well, even in hot conditions. In semolina, the coarse texture of the flour works as a composite material, keeping the dough's mass together and reinforcing it when heated. With its more delicate texture, durum wheat flour creates a smooth dough that makes it easier for manufacturers to make pasta and easier to fold or roll when cooked.

Durum Wheat vs Semolina: Uses

Semolina and durum wheat flour are traditionally used in pasta, noodles, and even some types of bread that need to have a thick or hard texture.

The coarse and grainy texture of semolina makes it suitable for hard pasta that maintains its shape under heat. Rotini, farfale and macaroni all use the shape retention properties of semolina to give their pasta pieces different shapes.

Semolina is also a very common ingredient in traditional food. Despite the fact that its consumption is gradually decreasing due to new trends in the food sector, semolina remains the main ingredient of a wide range of traditional dishes, such as oriental couscous or semolina crumbs .

Durum wheat, on the other hand, is used in soft noodle products like spaghetti and lasagna to make the pasta softer and more flexible when cooked.

Durum Wheat vs Semolina: Health Benefits

The choice of food is essential when following a healthy, varied and balanced diet. A diet in which all food groups must be present so that our body get the supply of essential nutrients it needs. Foods that cannot be missing include cereals and specifically, wheat or durum wheat, which has the particularity of being one of the oldest grasses.

Today, Durum Wheat is considered one of the essential cereals of the Mediterranean diet, being one of the ingredients for the preparation of pasta. So what are its properties and how to include it in our diet?

As part of the grass family, wheat is rich in lipids, slow-absorbing carbohydrates, and protein. In fact, durum wheat is richer in the latter (between 12 and 14%) than white wheat (the one commonly used for bread). Among the main properties of Durum Wheat is that it is a cereal that is easier to digest, with a invigorating effect and, thanks to its fiber content and bran is ideal to stimulate intestinal transit. It is also prized for its vitamin E content, a powerful antioxidant, and a mineral like selenium.

Semolina is a highly valued ingredient in the world of gastronomy as well as for its exquisite flavor and for its wide range of nutrients. Rich in carbohydrates: These hydrates provide a lot of energy and are therefore essential for the proper functioning of the body. For every 100 grams of dry product, 12.68 grams of protein, 69 grams of carbohydrates and 1.05 grams of fat are obtained.

Vitamins: Furthermore, this ingredient contains vitamins B9, B3 and B4. Also its high content of vitamin K, so it is very beneficial for correct blood clotting, as well as for bone metabolism. Low cholesterol: Semolina is a low cholesterol food, so its consumption helps care for the cardiovascular system and benefits circulation. No purines: This food does not contain purines so it can be consumed without any problem by those who have a high level of uric acid. That is why consuming Semolina helps prevent attacks for patients suffering from gout. Low sodium: Its low sodium level is worth noting, making it a very suitable food for those who suffer from hypertension or who have very high blood cholesterol levels. Thus, Semolina is one of the healthiest foods for people of all ages. It is important to opt for it with healthy and balanced dishes and recipes.


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