how many grams in a cup of semolina flour?

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things people ask

• How much semolina goes into a fresh pasta dough?
  Most home pasta recipes use a 50/50 blend of semolina and all-purpose, which means roughly 1 cup (163 g) semolina per 2-egg dough. All-semolina doughs run closer to 1¾ cups (about 285 g) per 3 eggs and need extra rest so the coarser particles fully hydrate. Weighing matters here because semolina absorbs water more slowly than 00 flour.
• Why does my gnocchi alla romana set up gritty?
  Either the semolina-to-milk ratio is off or the cook time was too short. The classic Roman ratio is about 1 cup (163 g) semolina to 1 quart milk, simmered until it pulls from the pan. A scooped cup can pack in 175-180 g, which thickens too fast and leaves uncooked grit at the center. Spoon and level, or weigh.
• Is semolina the same as durum flour?
  No. Both come from durum wheat, but semolina is the coarse middlings — sandy, pale yellow, gritty between the fingers. Durum flour is milled finer, closer to all-purpose in texture. A cup of semolina (163 g) and a cup of durum flour won't behave the same in a dough; semolina gives more bite and a rougher surface, while fine durum hydrates faster and yields a smoother sheet.

related conversions

• Semolina Flour: tablespoons to grams
• Semolina Flour: teaspoons to grams
• Semolina Flour guide