All I've been able to find out is that semolina is made from durum (hard) wheat and farina (Cream of Wheat) is made from a softer wheat. The grind is apparently the same.
How would their applications differ in things other than cooked breakfast cereal? When should semolina NOT be substituted for farina, and vice-versa?
Rita
How would their applications differ in things other than cooked breakfast cereal? When should semolina NOT be substituted for farina, and vice-versa?
Rita