Coarse semolina flour is a golden, gritty flour from durum wheat, known for its nutty flavor and high protein, used to add texture and firmness to fresh pasta (like cavatelli), couscous, rustic breads, pizza crusts, and as a breakfast porridge (like grits or upma). It's distinct from finer semolina and is essential for firm pasta dough that holds up to extruders, while also being great for sprinkling on baking sheets to prevent sticking