An essential ingredient for making pasta, couscous and cakes. Durum Semolina is the coarsely ground endosperm of hard durum wheat. The texture is finer than cornmeal, and it has an appealing soft yellow colour. It’s an essential ingredient in Italian pasta and North African couscous. Eastern European countries use it to make dumplings for soup. Delicious as a cream of wheat breakfast cereal or as a sweet pudding, it’s also used to make bread and cakes.