Semolina Flour


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Janie's Mill

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Our Organic Semolina has a rich golden color, and sweet, nutty flavors. We separate our mill stones slightly when we grind your Semolina so that it has uniform medium-fine granules that are the perfect, authentic texture for pasta, pizza, or other Italian breads. Each stone-milled granule is full of whole grain goodness from the Organic Durum Wheat we use for our Semolina Flour. Durum is an ancient grain that is closely related to Emmer, and very high in protein (ours is 16.1%).


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Milled from: DURUM, the hardest of the ancient grains

Protein: 16.1%

Extraction: There is no extraction rate on the Semolina Flour (or the Sifted Durum flour) because they are not extracted using the process we use for all our other wheat flours. Rather, we mill the Semolina (fine granules of Durum Wheat berries) and the Sifted Durum Flour (fine Durum Wheat powder left after we take off the Semolina) similarly to how we mill our Polenta/Grits (medium-fine granules of corn kernels) and cornmeal (the finer powder that remains after we take off the coarser granules).

The Semolina and the Sifted Durum are part of the same mill run. Our miller sets the stones slightly farther apart than for normal flour milling, which results in fine granules of Durum wheat from the hardest part of the endosperm, plus finer powder from the remainder of the Durum kernels. We bag the fine granules up for you as Semolina, then sift the more powdery material and bag it up for you as Sifted Durum Flour.

Great to use in:   Our freshly stone-ground Semolina Flour is excellent for pasta, and for a variety of breads and other baked goods.

Durum wheat is one of the earliest cultivated wheat varieties, harvested as early as 3,000BC. Durum has a higher percentage of protein (16.1%) than modern red wheats and has higher levels of fat, phosphorus, and potassium, making it more nutritious—and delicious!