Semolina is the coarse flour made from durum wheat that is commonly used to make pasta.
Durum is a hard, golden wheat whose endosperm is milled into relatively large grains rather than a finely powdered flour. Its high protein and gluten content helps pasta dough hold together, while its amber color contributes to the characteristic yellow hue of many dried pastas. The semolina-and-water dough is mixed, kneaded, shaped by extrusion or rolling, and then dried.
The word semolina comes through Italian semolino from semola, ultimately related to an ancient word for fine flour. In pasta-making, it is often distinguished from softer wheat flour used in some fresh northern Italian pastas. Semolina is also used for couscous, puddings, breads, pizza dusting, and other baked foods.
A common mix-up is confusing semolina with polenta: polenta is traditionally made from ground corn, not durum wheat. Farina is usually a finer wheat preparation, while arrowroot is a starch extracted from tropical plants.