Semolina flour

[JulieO]

Lately I keep reading to use semolina flour when making pasta but the only semolina I have come across is the fine grain semolina that is usually found in the health food aisle not semolina flour.  I'm presuming this isn't what they are talking about?

If I milled this in the TM, would this be okay to use or is it something entirely different?  I'm a bit confused.    Hope someone knows the answer. 

Julie.

[chocdoc]

Semolina flour is also known as atta flour (it is the flour used to make chapati) and can be found in indian grocery stores.  Don't know if milling in the TMX will give you the same result - but I don't think so.  I think the stuff for pasta is a more refined product. 

[JulieO]

Thanks Chocdoc. 

[Thermomixer]

JulieO.  You can get atta flour from Indian grocers (near me anyway  ).  But look at the product listed as Continental flour in the supermarket - think it is Tasty brand.  They also have semolina flour which is fairly fine.

[JulieO]

Thanks for your trouble of posting that for me Thermomixer.

I have got a pack of Semolina which is really fine and have been told that is what to use.  Apparently you can get a coarser grade also, but that's not to use for pasta.  I think it threw me off as the packaging just says Semolina and not Semolina flour. 

Thanks again,

Julie. 

[Thermomixer]

That's OK.  Yes, the coarser semolina is good to coat the finished pasta ribbons as it helps keep them apart, but drops off when placed into the cooking water.  The Semolina in the picture is the flour type that you want.  The other is like polenta texture.