Semolina: How Many Grams in a Cup?
Semolina is coarsely milled durum wheat with a density of 0.70 g/mL — one of the densest dry flours. Its coarse granules mean a loosely poured cup and a vibrated cup differ by up to 35g. For fresh pasta and gnocchi, gram-accurate semolina is the difference between firm, springy dough and a sticky mess. Weigh it every time.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Reference table
| Cups | g |
|---|---|
| 0.3 | 41 |
| 0.5 | 83 |
| 0.8 | 124 |
| 1.0 | 166 |
| 1.5 | 248 |
| 2.0 | 331 |
| 2.5 | 414 |
| 3.0 | 497 |
| 3.5 | 580 |
| 4.0 | 662 |
| 4.5 | 745 |
Essential for fresh pasta (durum semolina), couscous, gnocchi alla romana, and as a dusting flour. Also used in porridge and puddings.
Fine semolina (re-milled or 'double milled') has a lower density (~0.62 g/mL) and is used for couscous; coarse semolina (~0.70 g/mL) is for pasta and breads.
FAQ
- Can I use semolina instead of regular flour for pasta?
- Yes — durum semolina is the traditional pasta flour. It has more protein (13%) than AP flour, creating strong gluten for firm, non-sticky pasta. Use 100% semolina for extruded pasta, or blend 50/50 with AP for fresh egg pasta.
- What is the difference between fine and coarse semolina?
- Coarse semolina (~0.70 g/mL) is for pasta and bread. Fine or re-milled semolina (~0.62 g/mL) is for couscous and cakes. The density affects your measurement significantly.