semolina

Semolina can be made from hard durum wheat and used to make pasta or from softer common wheat and used more for desserts. Semolina can also refer to the dish made from semolina & milk.
Semolina is the coarse, purified wheat middlings of soft or hard wheat.
Semolina made from hard durum wheat (Triticum turgidum subsp. durum) is pale yellow in colour and used in a wide variety of sweet and savoury dishes, including many types of pasta, couscous and gnocchi.
Semolina made from softer common wheat (Triticum aestivum) is beige in colour, contains more gluten and is less sandy in texture than durum semolina. In the US it is called farina (not Italian farina, which is common-wheat flour); it is used more often for desserts than for savoury foods. In the Indian continent, common-wheat semolina may be milled either coarse or fine, and both are used in a wide variety of sweet and savoury dishes.

The word semolina can also refer to sweet dessert made from semolina and milk.

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