The hard golden core of durum wheat, semolina may be ground to several different textures--coarse for puddings and polenta and fine for the very best pasta. Because this special hard wheat is higher in protein and lower in starch than most other wheat flours, it produces pasta that maintains its identity when cooked and doesnÂ't fall apart or stick together. Because of its golden color, it is often confused for corn meal or corn flour and can be used for some of the same purposes. Although this wheat was originally grown around the Mediterranean and the name is Italian for Â“fine flour,Â” today most durum wheat is grown in the Northern United States and in Canada.
The purified middlings (medium-sized particles) of wheat. The best semolina, the type used to make macaroni, spaghetti, and other pastas, comes from the milling of Durum wheat, a very hard variety of wheat.
Semolina is coarsely ground grain, usually wheat, with particles mostly between 0.25 and 0.75 mm in diameter. The same milling grade is sometimes called farina, or grits if made from maize. It refers to two very different products: semolina for porridge is usually steel-cut soft common wheat whereas "durum semolina" used for pasta or gnocchi is coarsely ground from either durum wheat or other hard wheat, usually the latter because it costs less to grow.