semola di grano duro

Yes, you can buy semolina in the US.

i am not sure semolina is the same as semola di grano duro. have you ever seen the italian semola?

carlo

Certainly in Canada. I use "Divella" brand of semola di grano duro imported from Italy and available at one of the local Italian grocery stores. I use it for making pasta and bread. I also buy Type 00 flour from the same shop. Check your local Italian delis. Graham

Can't say I've ever seen italian semolina.

I do know, however, that most of the more superior durum wheat (from which comes semolina flour) originates in northerly parts of the US and adjoining portions of canada. Both the US and Canada actually export significant quantities to italy. So you should be just fine.

I'm guessing you mean semolina flour, for making pasta, rather than the gritty semolina, which i mostly use to lubricate the bottoms of pizza crusts.

This is not to say that quality == what you're looking for. For example, it's very hard in the US to come up with bread that's exactly like what you can get in france, because their flour is lower in protein, and has a lot more ash in it.

means, "Semolina of hard grain" which i have to assume means semolina made from very hard wheat, which would be, durum. We grow rather a lot of it in north dakota.

Yes, semolina in the U.S. made from durum wheat and the product is quite similar to what the Italians use for pasta. At the supermarket it is sometimes called pasta flour. Buon apetito.

Fred Foodie Forums

That is pure durum semolina .I think that is also available in USA but as I am not user of such flour I cannot guarantee if the products specification are the same as the authentic italian product. Roy

Thanks for all the replies...i tried semolina once and I found it a little too coarse...

carlo

That was the mill that produced that. It wasn't the fault of the durum wheat. Perhaps you need to find a finer one from a different mill.

Fred Foodie Forums

Indian grocery stores sell a semolina flour called atta, or chapati flour. I don't know if this is specifically the texture you want but this is a sifted durum wheat flour that is much finer than the durum wheat "Pasta" flour sold in my local supermarket (which to me is almost like corn meal).

Good luck.

Carlo I do not know what is your specific application for such product,i.e. the products specification including the particle size.If its only for home use in usual cookery and baking I do not think that slightly coarser granulation mean a lot in end product quality. However if you are using in your own pasta / alimentary goods factory , that material( exacting product specification means a lot in institutiona scale manufacture) then try to contact many of the grain product suppliers /manufacturers. You can use the web to search for these companies. You can ring up many of the specialist durum flour mills and ask them if they have the durum semonlina of the specific granulation you need. But if you did not have such data you have to procure enough sample, around 10 kg (semola di grano duro from Italy) and have it evaluated by a local grain related institution through the sieve test/ particles size distribution. It would be helpful also if you submit it to chemical tests that are equally important such as protein, moisture, ash content;physical test such as rheological/texture evaluation tests. Then send that values to the durum processing mills. Or to be simpler... Or you can ring ( the mills that you prefered) and inquire if you can send them a kilogram of a sample and have it matched with their durum related products, are they willing to sell then to you.If its affirmative then....Ask then to send you enough sample of their competivie product for application tests. These remaining bulk samples collected will be used for small scale performance comparison trial, against the local similar product to ensure that the alternative product will be produce the targeted end product without seriously affecting the processing parameters. Now supposing the small batch trials is a success then you have to buy a lerger batch of the local seleced semolina for pilot scale trias before you embark on production scale trials. Be sure to ask for reasonable price qoutations FOB from these companies. Roy