semolina

A heated solution of the flour of hard durum wheat. It is used to make pasta and milk puddings.

Semolina is coarsely ground grain, usually wheat, with particles mostly between 0.25 and 0.75 mm in diameter. 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.

Non-durum semolina porridge or farina has come to be known in the United States by the trade name Cream of Wheat.

Semolina pudding is made by boiling or baking the grain with milk and sweeteners.

In Italy (Tuscany) spaghetti made with semolina are called pici.

A popular dessert in Greece, Cyprus, ("Halouvas") Turkey ("Helva"), and India ("Halva") is made with semolina scorched with sugar, butter, milk and pine nuts.

It can be used as an alternative to corn meal to 'flour' the underside of fresh pizza dough to prevent it from sticking to the peel.

In breadmaking, a small proportion of semolina added to the usual mix of flour produces a tasty crust.