Durum wheat semolina by SEM. The term semolina is used to designate coarse middlings from wheat other grains such as rice and corn. Durum semolina is the inner, granular, starchy endosperm of durum wheat (not yet ground into flour). There are two main types of semolina: "Durum semolina" made from hard wheat (used to make pasta and couscous) and "farina" (wheatlets) made from hard red spring wheat (used to make hot breakfast cereal such as "cream of wheat" and desserts such as "semolina milk pudding"). - Enhanced SEM. Image width: 2783 micrometers. Magnification: 36x if the image is printed 10 cm wide. Bar: 500 micrometers