Semolina is a type of wheat flour that is coarser and grainier in texture compared to all-purpose flour. It is made from the durum wheat variety, which is known for its high protein and gluten content. Semolina has a pale yellow color and is often used in various culinary applications.

One of its most popular uses is in making pasta, where semolina is mixed with water to form a dough that can be shaped into various pasta shapes like spaghetti, penne, or fusilli. Semolina is also used to make couscous, a staple in North African and Mediterranean cuisines.

In addition to pasta, semolina is employed in baking to make certain breads, cakes, and pastries. Its coarse texture adds a pleasant graininess to these baked goods. Semolina is also used as a thickening agent in puddings, porridges, and some soups.

Overall, semolina is valued for its versatility in the kitchen and its unique texture and flavor contributions to a wide range of dishes.