Semolina is made from the middle of the durum wheat grain and was one of the very first types of flour developed. In fact, its name comes from the Latin root, “semola,” meaning flour. Egyptian scrolls and paintings describe its widespread use in ancient times, and that remains true today. In Greece, it’s used to make halva. Throughout Europe and the Middle East, semolina is a popular base for sweets and breakfast cereals. In Italy, it’s the essential ingredient in pasta, gnocchi, pizza dough and breads. In many northern European countries, semolina is boiled and served with milk and jam. A truly universal food!