Choosing between semolina and non-semolina durum flour
Your understanding is mostly correct. Durum flour is sometimes used for bread, generally mixed with softer flour. (Pasta is also sometimes made from a mix of hard and soft flours.) It's unusual (in my personal experience) to find soft wheat semolina labeled as &quot;semolina&quot;. More commonly it's labeled as &quot;rava&quot;, &quot;farina&quot;, or &quot;cream of wheat&quot;. Labelling will vary by region.
Pasta can be made from any of the flours you listed. Using semolina will give you a firm but tender pasta; coarse semolina will give you a rougher texture (but still firm/tender). Using part or all bread flour will result in a chewier, stretchier pasta (think hand-pulled Chinese noodles). Pasta dough with coarse semolina should be rested for a while before rolling out, as it takes longer to hydrate.