Had a quick look in Makro yesterday but didn't see anything. I think I'm after Semolina flour

• Pasta is made of WHEAT and so is semolina.So you want wheat flour.

• Pasta is made of WHEAT and so is semolina.So you want wheat flour.

If wheat flour is the same as Semolina why do recipes call for one and not the other?

"Wheat flour is available in many varieties; the categorization is regional, and the same name may have several different regional meanings." - Wikipedia.

 

 

Edited May 7, 20188 yr by fgmr

Someone on a previous post said the Divella Flour in Big C and other places is a pasta flour. No idea myself, just passing on the info

  The three kinds of wheat flour you'll find mentioned in pasta recipes semolina  ,all-purpose, and the  finely milled "00" flour. At the end of the day, I settled on using the finely milled 00  for my recipe. I buy mine from Rimplings supermarket in Chiang Mai  and it makes great pasta.Semolina is a courser grain flour which it  not going to produce as much gluten as a finely-grained flour .

Some Big C supercenter have semolina flour from several brands and there is also an imported Australian brand in the paper bag that most tops and villa markets seem to have.

Foodland has semolina which is harder...once i made my own spaghetti with is which was the best i ever ate...

 

It also was an easy recipe...eggs and semolina..