Semolina is the purified milling of durum wheat. Semolina is a diminutive of the Italian word "semola," which is derived from the ancient Latin simila meaning "flour." Semolina is the basis for all Italian dried pasta, it has a particularly high gluten and protein count, which makes it ideal for pastas, breads and doughs where a sturdy crumb is desirable. 

Coarse semolina flour is primarily used for making chewy handmade or extruded pasta, crafting traditional couscous, and dusting baking surfaces to prevent pizza and bread dough from sticking.