Buying semolina in different coarsenesses

[Franci]

I'd like to make some fregula, that maybe some of you know as thick Sardinian couscous.

Some years ago a very nice Sardinian woman showed me how to make it. She used 3 different kinds of semolina flour. One rather coarse, a medium one and a very fine flour (a little like durum flour).

Then I discovered that the coarser semolina that is traditionally used in Sicily or North Africa to start the cous cous is slightly thicker than the coarser semolina needed for fregola.

Do you know where I can buy semola, maybe a small mill and have the coarseness I decide, without buying in HUGE quantities? I don't want to mill my own flour.

I was also considering using bulgur nr. 1 in place of the coarse semolina but I have doubts it would work.

Edited January 13, 2014 by Franci (log)

[weinoo]

Check DiPalos, SOS Chefs, Buon Italia in Chelsea Market.

[Franci]

Hi Weinoo, I have the standard coarse semolina flour in the house (Bob's Red Mill) but it is finer than what I'm looking for and I doubt DiPalos of Buona Italia carry the coarse semolina I have in mind, even outside Sardinia, in mainland Italia, it is not standard.

Maybe Sahadi, which is not too far from me...

Edited January 13, 2014 by Franci (log)

[weinoo]

Yeah, you might have to go online for it. I remember seeing one of Lidia's PBS shows where she made fregola...I seem to remember her only using 1 type of semolina, but that was probably the easy method.

[cakewalk]

Where are you located? If you're in NY, there's a place on 9th Ave between 40th & 41st Streets that may fit the bill. I get coarse and fine semolina there. I've never looked for a medium grind, but they might have it. It's a nice place, they have a lot of stuff. http://internationalgrocerynyc.com/

[Franci]

Thanks Cakewalk. I'll try Sahadi on Atlantic Ave. in Brooklyn and if they don't have it, I'll check the place you suggested.

Anybody buying online?