Semolina Flour — Grams ↔ Cups Converter
1 US Customary cup (236.6 mL) of semolina flour weighs 167 grams (5.89 ounces or 10.4g per tablespoon) when measured spooned & leveled; 1 Metric cup (250 mL) weighs 176.5g and 100g equals ½ cup + 1 tbsp + 1 ¾ tsp for accurate kitchen baking.
Kitchen note: Test-kitchen baseline uses spooned & leveled (167g/cup). Switching to dip scooped (180g/cup) changes each cup by 13g—use the packing toggle on the scale bench to match your recipe.
Semolina: Cups & Spoons to Grams
Based on 167g per 236.6 mL US cup (spooned & leveled).
| Volume | Grams | Ounces |
|---|---|---|
| 1 Teaspoon (tsp) | 3.5 g | 0.12 oz |
| 1 Tablespoon (tbsp) | 10.4 g | 0.37 oz |
| ⅛ US Cup (2 tbsp) | 20.9 g | 0.74 oz |
| ¼ US Cup (4 tbsp) | 41.8 g | 1.47 oz |
| ⅓ US Cup | 55.7 g | 1.96 oz |
| ½ US Cup (8 tbsp) | 83.5 g | 2.95 oz |
| ⅔ US Cup | 111.3 g | 3.93 oz |
| ¾ US Cup (12 tbsp) | 125.3 g | 4.42 oz |
| 1 US Cup (236.6 mL) | 167 g | 5.89 oz |
| 1 Metric Cup (250 mL) | 176.5 g | 6.22 oz |
| 1 ½ US Cups | 250.5 g | 8.84 oz |
| 2 US Cups | 334 g | 11.78 oz |
| 3 US Cups | 501 g | 17.67 oz |
| 4 US Cups (1 Quart) | 668 g | 23.56 oz |
Semolina: Grams to US Cups
Nearest practical baker cup & spoon breakdown.
| Weight | Kitchen Measure | Decimal |
|---|---|---|
| 10 g | 2 ¾ tsp | 0.06 c |
| 25 g | 2 tbsp + 1 ¼ tsp | 0.15 c |
| 50 g | ¼ cup + 2 ¼ tsp | 0.30 c |
| 75 g | ⅓ cup + 1 tbsp + 2 ½ tsp | 0.45 c |
| 100 g | ½ cup + 1 tbsp + 1 ¾ tsp | 0.60 c |
| 125 g | ¾ cup | 0.75 c |
| 150 g | ¾ cup + 2 tbsp + 1 tsp | 0.90 c |
| 200 g | 1 cup + 3 tbsp + ½ tsp | 1.20 c |
| 250 g | 1 ½ cups | 1.50 c |
| 300 g | 1 ¾ cups + 2 ¼ tsp | 1.80 c |
| 400 g | 2 ⅓ cups + 1 tbsp | 2.40 c |
| 500 g | 3 cups | 2.99 c |
| 750 g | 4 ½ cups | 4.49 c |
| 1000 g | 6 cups | 5.99 c |
How to Measure Semolina Flour Accurately
Semolina consists of coarse durum wheat granules; it flows like fine beach sand and levels flat easily.
Packing Density Comparison (1 US Cup)
- spooned & leveled (Test-kitchen standard) 167 g
- Dip scooped 180 g
Data reference: USDA FDC #169749 & King Arthur Baking reference (167g/cup)
Common Culinary Uses
- Fresh extruded pasta
- Pizza peel dusting
- Semolina cake (Basbousa)
- Artisan bread crust coating
Weight-Aware Substitutions
- Use high-protein bread flour or durum flour at 1:1 by weight for fresh pasta
Semolina Flour Measuring FAQs
Why is semolina flour distinctively yellow? ▾
Durum wheat contains naturally high concentrations of carotenoid pigments that lend pasta its rich golden hue.
Why dust pizza peels with semolina instead of regular flour? ▾
Coarse semolina granules act like ball bearings under the dough and do not burn as quickly as fine white flour in high ovens.