Semolina substitute
I live in Okinawa, Japan, and I've had a hard time finding semolina flour. I enjoy making home made pasta, and was wondering if there was a good substitute for semolina that would help give my pasta a bit more structure and flavor.
Best Answer
Semolina is hard wheat (Triticum Durum). If it's labelled as 00 flour it means it's very finely milled. Sometimes it's labelled as semola di grano duro rimacinatta which literally means re-milled (milled twice) hard wheat.
As you said, it gives more flavor and is chewier (if processed as pasta) than normal soft wheat. But you can perfectly substitute it for normal wheat. I would try with low gluten one.
Anecdote: Another use for hard wheat flour in Mediterranean cuisine is covering fish pieces before deep frying them. If Portuguese missionaries couldn't find hard wheat when they arrived to Japan and successfully introduced tempura with soft flour, I think you can make the same substitution.
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Quick Answer about "Semolina substitute"
Semolina Substitute Replace the semolina flour called for in the recipe with an equal amount of all-purpose flour, bread flour, or whole-wheat flour. Bread flour or whole-wheat flour will work best; they have a higher gluten content than all-purpose flour.What is the same as semolina?
Semolina is also called rava or sooji. This is made of refined, granulated whole wheat.Can I substitute corn flour for semolina?
Cornmeal or Corn Flour: If you are using it to top your bread or keep your pizza dough from sticking to the pan, a finely ground cornmeal or corn flour will work well to replicate the texture.Can I substitute gram flour for semolina?
Garbanzo Flour It is well-suited for making gluten-free bread, making it a better substitute for semolina flour, especially for people who are on gluten-free diet.Is semolina the same as cornmeal?
Its yellow color and coarse texture might have led you to think that it was cornmeal, but this flour is made from wheat. If you've ever seen cellophane bags of semolina flour at the supermarket, its yellow color and coarse texture might have led you to think that it was cornmeal. However, this flour is made from wheat.What is semolina ?
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Answer 2
As @J.A.I.L suggested, you can. Make sure you mix your pasta dough enough times to work the gluten into a stronger dough.
If you are using a pasta roller, roll the sheets through the machine a few times. Pasta comes from the far east anyway, so if you use local noodle making techniques you it won't be wrong.
To improve the flavor, try finding fresher flour and perhaps a better source (organic, small farm type, etc). Some of the flour in the grocery stores is really old and becomes rancid/tasteless.
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