Digital Kitchen Scale
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Semolina
Flours & GrainsCoarse durum wheat milling. The classic flour for fresh pasta, gnocchi, and Italian breads.
Properties
Density Index
0.69 g/cm3
1 Cup Weight
167g
Texture
Dry
Category
Flour
Top Substitute
Bread Flour
Use 1:1 for breads, ~3/4 cup for pasta
Closer in protein than AP. For pasta, reduce slightly — bread flour absorbs more water.
Most-used links for Semolina
Conversion
Semolina cups to grams
1 cup = 167g
Conversion
Semolina grams to cups
Reverse the most common baking lookup.
Conversion
Semolina tablespoons to grams
Useful for small-batch adjustments and spoon measures.
Best Substitute
Bread Flour
Use 1:1 for breads, ~3/4 cup for pasta for the closest starting point.
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 42.0 grams |
| 1/3 cups | 55.0 grams |
| 1/2 cups | 84.0 grams |
| 1 cups | 167 grams |
| 1.50 cups | 251 grams |
| 2 cups | 334 grams |
| 3 cups | 501 grams |
| 4 cups | 668 grams |
Figures use the US cup (236.6 ml).
Density: 0.69 g/ml
Quick Convert
Ingredient-specific, density-based conversions for baking
1 cups of Semolina equals 163 grams
Ingredient-specific · density-based
Cup size
Based on us cup (236.6 ml) · density data from baking references and our own measurements.Recommended Tools & Pantry Picks for Semolina
Optional shopping references for bakers who want to compare tools and pantry options related to semolina.
Measuring Cup & Spoon Set
Useful for quick volume checks before converting to weight.
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Substitutions for Semolina
Bread Flour
good1:1 for breads, ~3/4 cup for pasta
Closer in protein than AP. For pasta, reduce slightly — bread flour absorbs more water.
Closer in protein than AP. For pasta, reduce slightly — bread flour absorbs more water.
All-Purpose Flour
moderate1:1, expect softer texture
Pasta is more tender, less chewy. Acceptable for pizza dough.
Pasta is more tender, less chewy. Acceptable for pizza dough.
Storage Tips
Airtight container in cool dry place. 6-8 months at room temperature.
Baking Science
Durum wheat is the hardest variety — protein 12-15%, very strong gluten. Yellow colour from carotenoids. Absorbs less water than AP flour, which is why pasta dough is so stiff.
Recipe Context
For cakes: use weight to avoid dense crumb from over-measuring.
For bread: control hydration by weighing flour and liquids together.
For cookies: 10-20g extra flour can reduce spread noticeably.
Common Pitfalls
- Switching brands without re-checking weight can change texture and bake time.
- Using volume-only measurements for dense ingredients can overshoot recipe targets.
- Scooping directly from the bag compresses flour and can make bakes dry.
Brand Variance & Measuring Method
Baseline reference: 1 cup semolina = 167g. In real kitchens, a practical range is usually 147g-187g per cup (12% band).
Why this happens: flours and grains compact differently based on scoop method, humidity, and grind fineness.
Figures use the US cup (236.6 ml).Common Questions
How many grams is 1 cup of semolina?
1 cup of semolina weighs 167 grams.
What can I substitute for semolina?
Bread Flour (1:1 for breads, ~3/4 cup for pasta), All-Purpose Flour (1:1, expect softer texture)