Semolina is made from durum wheat that has been ground coarsely or finely into flour and features regularly in Italian, Greek and Middle Eastern cuisine. It is pale yellow in colour, feels gritty to the touch and has a high gluten content, ideal for making pasta, pizza and gnocchi. Its tough nature means that it does not break down into a starchy paste during cooking, which as a result, helps to create a light texture with a slight bite to it.
Semolina in British cooking is from soft wheat and is used for making the old school classic semolina pudding. It is cooked with milk until smooth and creamy and then sweetened with sugar or honey and served with fresh or dried fruit.
Check whether you are buying semolina that is made from the hardy durum wheat. Use the finely ground variety for making pasta and coarsely ground for gnocchi and for baking cakes and biscuits.
Store in a cool, dry cupboard, preferably in an air-tight container for up to one year.
Try using a combination of plain flour and semolina next time you are making shortbread, or sprinkle a tablespoon over roughly shaken par-boiled spuds before roasting to give a crunchy on the outside, fluffy on the inside roast potato.