Often mistaken for cornmeal due to its yellow color, semolina is a fine, granular flour made from Durham wheat. Also marketed by the name farina, semolina is used to make pasta, Cream of Wheat cereal, and is the basis for flat breads, cakes and pastries around the world.
Like bread flour, Durham is high is protein. The protein in wheat, called gluten, creates elasticity when moistened and kneaded. Durham wheat has even more gluten protein that bread flour. It is the extra gluten that allows the pasta to stretch so thinly.