Using All-Purpose Flour Instead of Semolina
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.
The Science Behind This Swap
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.
What Works & What Doesn't
Works Well In
- Muffins & quick breads
- Cookies
- Pancakes & waffles
Use With Caution
- Laminated doughs
- Macarons
- Precision pastry