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00 Flour vs Semolina: 7 Differences You Need To Know Now

Flour comes in various types and tastes.

There is all-purpose flour, Semolina, corn, whole-wheat flour, bread flour, Italian flour, pastry flour, flour for pasta, cake flour, and various other types of flour.

Despite falling into the same category, each type of flour has its specific flavor and uses.

For instance, you will need a particular kind of flour to make the best pizzas.

The same applies to making fresh pasta too.

This is why you need to distinguish between 00 flour and Semolina.

If you are still getting familiar with their differences, keep reading this blog post.

In this 00 Flour vs. Semolina comparison, we will cover everything related to these different flours.

00 Flour vs. Semolina
The main differences between 00 Flour and Semolina Flour are their color, texture, nutrients, gluten content, uses, and dough shape. Both flours come from durum wheat, but 00 Flour is white, while Semolina is yellow or bright brown.

What is 00 Flour?

00, doppio, and double-zero flour are different names for the same product.

Doppio falls into the category of white flour, which originated in Italy.

It is famous for its smooth texture.

The number 00 indicates the fine grinding resulting in this smooth consistency.

Double-zero flour is essential in making authentic Italian dishes, including pizzas and pasta.

This flour is mainly made of durum wheat.

Despite having this soft texture, this flour comes from grinding the whole wheat grain.

This means that the grains turned into this doppio flour along with their tough bran and germ.

This means that this flour has a decent amount of nutritional value.

Generally, you can think of 00 flour as a larger umbrella that contains other kinds of flour.

Flours labeled “00 pizza flour” and “00 pasta flour” can be found on the shelf.

In this case, it is an indication of the best uses for the flour.

Such labels also imply a lower gluten content.

When making Italian pizzas, 00 flour outperforms all-purpose flour.

This is because the former flour produces smooth, untearable thin pizza dough.

Such a thing is highly appreciated when making authentic stuffed-crust dough for Italian pizza.

What is Semolina Flour? 

The word “semolina” is not very common in the baking world.

However, the item itself has been used for ages.

Semolina may have been commercially known as pasta wheat.

Unlike the most common commercial flours, Semolina comes from durum wheat.

Semolina has more nutritional value than the most common white flour types.

For instance, it has more fiber and protein.

Simultaneously, it is not the healthiest option for those with gluten allergies, as it has a higher content of this protein.

Semolina is more commonly used to make pasta.

It is not used in making pizzas.

It can also be used in baking some pastries or making couscous. 

It is also considered a convenient type of bread flour.

Despite containing high levels of gluten, Semolina is a top choice in making pasta.

When compared to white flour, Semolina has less gluten content.

This leads to making less starchy and more chewy pasta. 

Also, you can identify semolina flour by its slightly coarse and rougher texture and yellow color.

What are the Differences between 00 Flour and Semolina Flour?

When making pasta or pizza, many people pay little attention to the type of flour.

However, if you feel like making homemade pasta, you won’t admire the result of using the wrong flour.

This is why you need to differentiate between 00 flour and Semolina.

1. Color

One of the most straightforward ways to distinguish between doppio flour and Semolina is the color.

The former has a bright white color, like all-purpose flour.

Semolina, on the other hand, has a darker shade.

It is mainly yellow, like cornmeal.

2. Texture

This is another determining factor in the 00 flour vs. semolina debate.

Despite coming from grinding the same durum wheat, they have different textures.

Semolina is famous for its coarse texture.

You would barely come across finely ground semolina flour.

On the contrary, 00 flour has a very silky and smooth texture.

3. Nutrients

Despite the common misconception, 00 flour has more nutrients. 

Semolina’s darker, almost golden color might imply it has more fibers.

However, the 00 flour is richer in fiber, as it is ground with grain bran and germ.

It goes without saying that Semolina is still high in nutrients, particularly when compared to all-purpose flour.

4. Taste

This is not a significant comparison point, but it is worth mentioning.

It is rare for people to taste uncooked soft wheat flour or even coarse types.

However, Semolina has a nutty and earthy taste that you won’t notice in 00 or pastry flour.

These have a neutral flavor that won’t make a difference in the overall taste of your cake or pizza.

5. Gluten content

In general, any wheat ground flour will have some percentage of gluten.

However, the levels can vary according to the types of flour used in the recipes.

The gluten protein content in 00 flour is lower than in Semolina.

6. Uses 

While both types of flour are commonly used in Italian cuisine, they have different purposes.

Semolina is widely used in the preparation of less starchy pasta.

Semolina is the best type of Italian flour for making homemade pasta.

Aside from being flour for pasta, Semolina has other uses in Mediterranean countries.

Semolina is used there to make couscous and some oriental pastries such as Basbousa.

Moreover, the coarser texture of Semolina makes it ideal for coating many fried items.

This includes such things as nuggets, deep-fried wings, or mozzarella sticks.

00 flour is best used for creating soft pizza dough.

It can be used as cake flour as well.

It can make the cakes fluffy.

7. Shape of dough 

The primary purpose of using double zero and semolina flour is to make dough.

However, the type of dough is way different.

Semolina can form an elastic dough that maintains its shape.

This makes shaping the dough into spaghetti or anelli easier.

This makes the pasta’s shape last even when exposed to heat.

Pizza dough made with 00 flour won’t have a starchy or chewy texture, but it will be extra soft and crispy at the same time.

This can produce perfect pizza crusts, which are common in Neapolitan pizzas.

00 Flour vs. Semolina: are they the same?

00 Flour and Semolina are very different flours.

Both are widely used in Italian dishes and are considered varieties of durum wheat flour.

However, they have different uses, nutrients, and effects on the dough.

If you prefer high-protein flour, Semolina, and its earthiness will be great.

You will find a milder flavor and a fluffier texture when you go for 00 flour.

The milling process of durum wheat can result in both types of flour.

You can get 00 flour from grinding the whole grain with its tough bran and germ.

On the other hand, Semolina is extracted when the tough exteriors of the grain are removed.

Then, the grains get processed into Semolina, with its rough and coarse texture.

Generally, you can decide on 00 flour or Semolina, depending on your dough needs.

If you are making fresh pasta from scratch, you should get Semolina.

00 flour is a better candidate for making pizzas or cakes. 

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