Can I use all-purpose flour instead of semolina?

Yes. Use 1:1, expect softer texture. Pasta is more tender, less chewy. Acceptable for pizza dough.

Using All-Purpose Flour Instead of Semolina

Reviewed by the CupOrGram Editorial TeamSources: King Arthur Baking, USDA FoodData CentralMethodology

Ratio

1:1, expect softer texture

Moderate — noticeable differences, use with care

Recipe Adjustment Notes

Pasta is more tender, less chewy. Acceptable for pizza dough.

Measurement Variance Note

For 1 cup references, this ingredient can vary by about 12% across brands and measuring methods (147g-187g per cup). For the most reliable substitution result, measure by weight and test a half batch first.

How All-Purpose Flour Compares for Semolina

Quality rating: moderate. Pasta is more tender, less chewy. Acceptable for pizza dough.

Check This Substitute by Recipe Type

Cakes Cookies Muffins & Quick Breads Pancakes & Waffles Yeasted Breads

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