Semolina flour is wheat flour that is ground from hard durum wheat - it is the basis for all Italian dried pasta. It has a particularly high gluten and protein count, which makes it ideal for pastas, breads and doughs where a sturdy crumb is desirable.
We like to add a little semolina to tart doughs, particularly for savory tarts. It gives the dough a rustic coarseness.
Semolina is also a vital ingredient in gnocchi all Romana. These gnocchi are made from a sort of porridge of semolina that is cooled, cut and baked in the oven.