Semolina is the coarse, purified wheat middlings of durum wheat. The term 'semolina' comes from the Italian for 'semi-milled'.

Semolina flour is pale-yellow in colour, high in gluten and used for traditionally made pasta, pizza, bread and biscuit dough's.

You will commonly find in British cuisine that semolina will be used to produce pasta, although it can be used to make milk puddings, cakes and biscuits. In fact, the term 'semolina' also refers to a specific British pudding where the flour is cooked slowly in hot milk until smooth and creamy. It is then sweetened with sugar and served with jam or fruit.