Semolina flour is simply flour that comes from the milled endosperm of Durum wheat. It is thought to have first been used in southern parts of the Mediterranean basin. The flour comes in various grades, labeled coarse, fine and superfine. It is most commonly used for the making of pasta. It is high in gluten, so is therefore high in protein. There are many uses for semolina flour.
Semolina flour, like regular flour, can be used in thickening gravies, stews or soups. Semolina flour has a high amount of wheat gluten so it does not clump up like regular flour. A little goes a long way; add it to your gravy or other dish a tiny pinch at a time and make sure you stir constantly until you have your desired thickness.
When making a pizza crust, you can use semolina flour instead of regular or whole-wheat flour to make the dough and it will have a nice chewy crust. If you only want the crust to have a crunchy/chewy exterior roll out your basic dough recipe on semolina flour.
Semolina flour can be used to make and to roll out pasta dough. You can use semolina flour in any pasta recipe you use, whether it calls for a water or egg base. This flour will give you a nice stretchy dough which can be cut into many shapes and will dry easily.
Substituting semolina flour in baked goods will give you a tender bread or pastry with a tender, yet crisp crust. Semolina flour can also be made into a cereal of sorts by simmering it for a short amount of time with some honey and fruit; for example, Cream of Wheat cereal is made mainly from semolina flour.
Semolina flour, mixed with some milk and eggs, makes delicious semolina fritters. Put the flour into boiling milk and add the yolks, then the whites of the eggs. Allow this to cool and boil some oil or lard. Throw spoonfuls of the mixture into the boiling oil. When the fritters are golden brown, remove them from the oil and sprinkle on some confectioners' sugar. This is sort of a cross between a donut and a zeppole and very tasty.
Semolina can also be used as a substitute in Rava Dosa, and Indian pancake. A basic batter is spread on a hot frying pan until it becomes crisp and then it is served with things like chutney.
One thing to always remember when using and storing semolina flour is that it can go rancid if stored out in the open air. Refrigerate it when not using it for best results.