I have been making pasta for years and I love it, but one thing has always plagued me, and it’s the precise definition of semolina. I understand it’s durum wheat, but I always distinguished it as being higher in protein and coarser, which is why you can make pasta with semolina and water, no egg. When I make egg dough, I either use exclusively “00” flour or a mix of “00” and semolina. If I’m not using egg, I’ll either use only semolina or a mix of semolina and AP flour.
But then there’s “semola”. I bought this bag (on the left) because I realize this fits both definitions of semolina (originating from durum wheat) and “00” (very finely ground, making it softer). Given that, I just want an expert opinion on when I should use which. Here’s what I believe is correct (preferred) based on my research:
Extruded semolina pasta like a rigatoni: semolina flour and water
Rolled semolina pasta like fettuccini: Semola and water
Rolled egg pasta like fettuccini: “00” and/or Semola and egg
Can I substitute “00” for Semola, and how would the end result change if I did?
Can you make a good pasta dough with egg and Semola without it being too gummy?
Is the Semolina flour I have pictured the “coarse” variety I’ve heard of, or is there an even coarser version I should seek out?
Also, unrelated to all of this, but if I’m dusting while rolling, I tend to use AP flour. Am I significantly affecting the quality of the end product by doing this or is the difference between AP and another flour for dusting negligible?
Hopefully the wisdom of this group can finally put to rest my uncertainty with all of this. Answers and explanations are greatly appreciated.
by n2calkin