Semolina

In Italian it is called semolino. This is the hard durum wheat often used in gnocchi and in the pasta-making of southern Italy. Oddly enough, the people of the northern city of Ferrara often claim to produce the best semolina, but if you find semolino from Apulia or somewhere else in Italy, you may purchase it with confidence. Only if you cannot locate the Italian article should you use hard durum grown in North America.