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A granular flour with a light yellow color. Semolina is produced from durum wheat, which is used almost exclusively for making pasta. Durum wheat has the ideal properties for making the best pasta. It is high in protein and gluten, which are necessary components for pasta making. Semolina flour is available coarsely ground or ground twice for a fine texture. Besides pasta, semolina flour is occasionally used for gnocchi (an Italian dumpling), various breads, and a variety of other baked goods. It is interesting to note that Italian pasta makers never refer to semolina as flour – they refer to it as grain.