Flour for homemade pasta

I wanted to make homemade pasta. I have read many times that it is best to use durum wheat flour for this.
I looked out for a long time in stores and finally, I saw and bought this:

Got a question. All the same, it is semolina and it is rather large. Should you grind it into flour or will that be enough for good pasta? I'm afraid the dough will turn out to be grainy and uneven. Or is it better to look for cereals for pasta, and not semolina?

[Natalia]

Natalia, after all, this is semolina, not flour. But you can do pasta with it. I did it in the ratio of flour: semolina = 1: 1. Very good, especially if sauces are to be used when serving. It turns out great. And if you only want flour, then look for Italian or Greek semolina.

[Natalia]

Natalia, 4udo, I like for the production of pasta durum wheat flour “S. Pudov ". Maybe there are better ones, but, unfortunately, you cannot find this in our city.

[notglass]

notglass, Thank you! On the Internet they write that Semolina is semolina from durum wheat. Specifically, is it just smaller flour?
Share your proven pasta recipes, please, so as not to be disappointed at the first try)))

I'm afraid the dough will turn out to be grainy and uneven.

pour semolina with liquid, on which I knead dumplings or noodles dough, stand for half an hour, swell, then I start kneading the dough

and even if you do not soak the semolina, there will be no grains after laying the dough

I use Durum flour and yes it is smaller than semolina, but you can also use semolina.

semolina is also more or less large small - good for any dough, does not interfere

[Irina]

Irina, I'm talking about solid semolina, it is larger than durum, but if I do not soak the dough with semolina (I use Semolina Mistral), I soak semolina only for casseroles and muffins, there is no dough for the dough.

[Natalia]

Natalia, I take 1 C0 egg per 100 g of a flour / semolina mixture and knead the dough, it will crumble. I look at the consistency, add water so that the dough is kneaded, but steep. You need a little more water than in the dough with flour only. I wrap it in a bag or cover with foil and leave it on the table for an hour. During this time, the semolina will swell, the dough will become more plastic. My flour is different every time, so I do everything by eye, but the proportions are about the same.
I have a decoy Makfa and Mistral. Both are hard and finely ground. There is also Italian semolina and our durum Pudov and Garnets.

[Sedne]

Girls, thank you all very much for your comments!
Sedne, Svetlana, where do you buy durum?
notglass, and the Makfa semolina that you use is the same as I showed in the first message?

Girls, does it taste differently if you use durum wheat instead of semolina?
What is the tastiest of all?))

Sedne, Svetlana, where do you buy the durum?

I take it to you in Platypus.

[4udo]

4udo, Natalia, there is an online store Pudov. I ordered a durum there.

[4udo]

4udo, Natalia, I buy durum flour in the Globe.
Pasta from semolina and flour differ in taste, as for me. Now, if you make noodles with tomato, cheese, cream sauces, then it tastes better for me with fine semolina. The noodles are well soaked in the sauce. And in thickness it is all the same. I roll a Markat dough roll.

The topic has not been written for a long time, but maybe someone will be interested, today the most favorable price is in OZON, this is an online store I take durum there, if you pay immediately, then delivery is free, to the point of self-pickup, Moscow and the region are definitely free.