Semolina: Grams to Cups Conversion
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
| g | Cups |
|---|---|
| 50 | 0.3 |
| 100 | 0.6 |
| 150 | 0.9 |
| 200 | 1.2 |
| 250 | 1.5 |
| 300 | 1.8 |
| 350 | 2.1 |
| 400 | 2.4 |
| 450 | 2.7 |
| 500 | 3.0 |
| 600 | 3.6 |
| 700 | 4.2 |
| 800 | 4.8 |
| 900 | 5.4 |
| 1000 | 6.0 |
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.