ok I did some fast Goolin' and foud a bit of info from different sites:http://www.cuisinenet.com/digest/ingred/semolina.shtml
Semolina is coarsely ground durum wheat, a highly glutinous (hard) wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina," i.e., "corn semolina" or "rice semolina."
This word comes from the Italian, meaning semi-milled, and it's not ground to fine flour. Semolina is what is used for traditionally made pasta – milled from hard wheat grain to a texture specified by the pasta maker, so that the finished product will be rough-textured to enable the sauce to cling sufficiently. Semolina, from softer wheat, has also played a part in British cuisine, where it has been used in puddings and cakes, and durum semolina gives a lovely texture to shortbread but is now, sadly, not widely available.
ASK THE TEST KITCHEN: Semolina, hard wheat, is a pasta basic
January 11, 2005
BY SUSAN SELASKY
FREE PRESS TEST KITCHEN WRITER
What is semolina flour or semolina durum? Virginia Wilson of Bloomfield Hills asked the Test Kitchen recently. It was the first ingredient listed on a package of pasta that Wilson had.
Semolina is a pale, yellowish grind made from durum wheat, which is the hardest of all wheats. According to the North Dakota Wheat Commission (North Dakota produces nearly 75 percent of the U.S. durum crop), durum wheat's yellow endosperm is what gives the pasta its golden hue. Most good dry pastas are made from and labeled semolina or durum wheat.
Look for semolina at some specialty stores and larger grocery stores in the baking aisle near specialty flours. We found a version by Bob's Red Mill at a local Meijer store. You can use it to make pasta and as part of the flour for pizza dough.
If you want to make your own fresh pasta from scratch, you can use equal amounts of all-purpose flour and semolina. Don't use all semolina if you're making the dough with eggs or the dough will be too tough to handle. And, because of its coarse texture, semolina is used to dust the work surface to prevent the dough from sticking.
To make basic pasta dough, here's a recipe from "Lidia's Family Table" by Lidia Matticchio Bastianich (Knopf, $30): Combine 2 cups all-purpose flour (or substitute 1 cup semolina for 1 cup all-purpose) in a bowl.
Mix together 2 large whole eggs, 1/4 cup extra-virgin olive oil and 3 tablespoons water.
Add the egg mixture to the flour mixture and mix with a fork until the flour is moistened and starts to come together. Continue mixing until the dough forms, then knead the dough about 3 minutes on a work surface dusted lightly with flour.
Form the dough into a disk, wrap it in plastic wrap and allow it to rest at room temperature for 30 minutes. Then roll out the dough by hand or use a pasta machine to create the desired shape. The dough will keep, well wrapped, in the refrigerator for one day, or in the freezer for a month.
Defrost the dough in the refrigerator and bring it to room temperature before rolling.