Semolina is the starchy endosperm (or middle wheat) of durum wheat. It doesn’t contain bran or germ. So called whole wheat semolina would just be coarsely ground wheat grain and not true semolina.

With a sweet, nutty, earthy flavour, it is perfect for additions to bread, making pasta, adding to your pizza base, making semolina pudding, or for a secret tip, add it to your morning porridge to make it even more creamy.

This certified organic fine semolina is milled from the endosperm of hard wheat, grown without synthetic inputs and roller milled by Wholegrain Milling Co. in Gunnedah, NSW.

Although coarser than flour, this semolina is classed as a fine semolina, making it particularly versatile—it cooks quickly, handles smoothly in dough, and gives a light, creamy finish to puddings, porridge, or pasta.

Why we love it:

• Certified organic

• Australian grown and milled

• Fine semolina: smoother than coarse semolina, but still pleasantly gritty

• Creamy colour and mild flavour

• Great for pasta, gnocchi, porridge and semolina desserts

• Milled by Wholegrain Milling Co., NSW

 What is Semolina?

Semolina is the coarse fraction of the wheat endosperm separated during roller milling. This product is classified as fine semolina, offering a balance between smoothness and texture—ideal for a wide range of kitchen applications.

It’s a staple in Mediterranean, Indian, and Middle Eastern cooking traditions, commonly used in:

• Fresh pasta and gnocchi

• Semolina porridge

• Puddings and halva

• Semolina cakes (e.g. basbousa, revani)

• Dusting bread or pizza bases for added crunch

How is Semolina made?

Wholegrain Milling Co. produces this semolina by gently separating the coarse endosperm from the bran and germ during roller milling. The result is a clean, uniform, fine semolina with no bleaching or additives—just pure, traceable grain from Australian organic farms.

About the Mill:

This semolina is produced by Wholegrain Milling Co., a family-run mill in Gunnedah, NSW with over 40 years of experience in organic and sustainable grain processing.

Their mill combines traditional stone milling and modern roller milling techniques, offering flexibility and precision across a wide range of flour styles. Every product is milled to order in small batches, ensuring freshness and traceability from grain to bag.

Wholegrain Milling is committed to supporting local farmers, soil health, and regenerative agriculture. Their flours and semolina reflect a deep respect for ingredients and the growers behind them. For more information about the mill, you can read their bio page here

How is Semolina made?

Wholegrain Milling Co. produces this semolina by gently separating the coarse endosperm from the bran and germ during roller milling. The result is a clean, uniform, fine semolina with no bleaching or additives—just pure, traceable grain from Australian organic farms.

FAQs

Is this semolina coarse or fine?

It’s a fine semolina—smoother than traditional coarse types, but still coarser than white flour. It cooks quickly and has a creamy mouthfeel.

Is this suitable for pasta?

Yes, this texture is ideal for pasta, gnocchi and dough-based recipes. It also works beautifully in porridge, pudding and semolina-based cakes.

Is it wholegrain?

No, it is made from the endosperm only, without the bran or germ. True semolina is also called "middle wheat". "Wholemeal Semolina" is actually coarse flour that has been mislabelled.

Does it contain additives?

No additives, bleaching agents or fortification. Just organic wheat. 

Is it gluten free?

No. It is made from wheat and contains gluten.