On Fri, 3 Sep 2004 10:50:21 -0500
"Carlo Morpurgo" > wrote:

>
> "Eric Jorgensen" > wrote in message
> news:20040903093707.6462ccc3@wafer...
> > On Fri, 3 Sep 2004 10:22:59 -0500
> > "Carlo Morpurgo" > wrote:
> >
> > > Hi - for those who might now what I am talking about....is there
> > > an equivalent of the "semola di grano duro" flour here in the US?
> > >
> >
> > Yes, you can buy semolina in the US.
>
> i am not sure semolina is the same as semola di grano duro. have you ever
> seen
> the italian semola?


Can't say I've ever seen italian semolina.

I do know, however, that most of the more superior durum wheat (from
which comes semolina flour) originates in northerly parts of the US and
adjoining portions of canada. Both the US and Canada actually export
significant quantities to italy. So you should be just fine.

I'm guessing you mean semolina flour, for making pasta, rather than the
gritty semolina, which i mostly use to lubricate the bottoms of pizza
crusts.

This is not to say that quality == what you're looking for. For example,
it's very hard in the US to come up with bread that's exactly like what you
can get in france, because their flour is lower in protein, and has a lot
more ash in it.