Semolina in our A-Z - Cooking Index
Semolina is the inner, granular, starchy endosperm of wheat (not yet ground into flour).
There are two main types of semolina. Durum semolina, made from hard wheat, is used to make pasta and couscous. Soft wheat semolina, also known as farina or by the trade name Cream of Wheat, is used as a hot breakfast cereal and for desserts such as semolina milk pudding.
Semolina can be used as an alternative to corn meal to flour the underside of fresh pizza dough to prevent it from sticking to the pan. In bread making, a small proportion of durum semolina added to the usual mix of flour produces a tasty crust.