Semolina is a bright-yellow durum wheat that’s coarsely ground to the texture of sand. The word “semolina” is derived from the Italian “semola” meaning “bran” (as in “cereal”). Semolina is used to produce cereal, couscous, and pasta. This flour is particularly useful in the case of extruded pastas like spaghetti and rigatoni. It’s what gives dry extruded pasta its al dente bite.