Semolina in Poland (kasza manna?)

I found a recipe that called for semolina - unfortunately, the closest I could find was kasza semolina at a local health food store (surprisingly, neither Alma nor Bomi seem to carry it). So I bought it and tried it in my recipe - unfortunately, it didn't turn out like it was supposed to. My dish (roman gnocchi) was much less solid than the photos and description indicated.

Is kasza semolina different somehow from semolina? And what about semolina flour? Are these things so diametrically different that they can't be used interchangeably? If so, where can I find semolina and semolina flour in Krakow? Thanks for any and all constructive input!

kasza manna.

The bag I bought clearly says "kasza semolina" - when I compare it to kasza manna, it is more yellowish in color. I do not believe that they are the same...

Kasza (or kaszka) manna - known under the American brand name: "cream of wheat", or "wheat groats" in general - is made from regular wheat, while semolina - from durum, hard, wheat. Semolina is used in industrial production of pastas, couscous, bread and cakes. Semolina comes in various sizes (including fine flour size), while kaszka manna is more of less of the same standard, fine groats, size. Flower and bran fractions are removed during purification process of kasza manna.

As you have said - semolina is more yellow, while "kasza manna" should be white with a yellowish tinge. The latter contains very little fibre, minerals and vitamins, but large amount of starch.

Durum wheat or macaroni wheat is the only tetraploid species of wheat of commercial importance that is widely cultivated today. (wikipedia)

Try to google: semolina sklep Kraków