how many grams in a tablespoon of semolina flour?

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things people ask

• How much semolina do I need to dust a pasta board?
  For one batch of tagliatelle or ravioli, 2-3 tablespoons (about 20-30 g) across the board and another tablespoon on the drying tray is plenty. Semolina's coarse texture acts like ball bearings under the dough — flour would absorb moisture and turn gummy, while semolina stays granular and brushes off cleanly before cooking.
• Can I use semolina to bread fish or cutlets?
  Yes, and it gives a sandier, crunchier crust than breadcrumbs or all-purpose. For a single fillet, 2-3 tablespoons (20-30 g) seasoned with salt is enough for a dry dredge. The coarse particles trap oil and crisp aggressively in a hot pan — common in Sicilian fried fish and Indian rava-fry preparations.
• How does a tablespoon of semolina thicken stovetop sauces?
  It thickens slowly and adds a faint pasta-water flavor rather than the neutral body cornstarch gives. One tablespoon (10.2 g) whisked into a cup of warming milk or tomato sauce gives a softly thickened, slightly grainy result — useful for rustic ragùs and the base of timballo, less useful when you want a glossy, transparent finish.

related conversions

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