semolina

[ sem-uh-lee-nuh ]

noun

1. a granular, milled product of durum wheat, consisting almost entirely of endosperm particles, used chiefly in the making of pasta.

semolina

/ ˌsɛməˈliːnə /

noun

1. the large hard grains of wheat left after flour has been bolted, used for puddings, soups, etc

Word History and Origins

Origin of semolina¹

1790–1800; alteration of Italian semolino, equivalent to semol ( a ) bran (≪ Latin simila flour) + -ino diminutive suffix

Word History and Origins

Origin of semolina¹

C18: from Italian semolino, diminutive of semola bran, from Latin simila very fine wheat flour

Example Sentences

Some recipes use only three ingredients; even her base version usually uses five, because she likes adding flavor, and semolina flour for a pleasant texture.

From Seattle Times

This time, though, the pasta is made with just semolina flour and water, and the only things affecting the shape are the grooves.

From NewsForKids.net

Line another sheet pan with parchment, and sprinkle it with semolina.

From Seattle Times

I do suggest, however, that you use semolina flour after you cut it to keep the pasta separated from each other.

From Seattle Times

Dried pasta is made by adding H2O to ground durum, a subspecies of Triticum turgidum; that is, by shaping and drying a mixture of water and semolina flour milled from durum wheat.

From National Geographic

Related Words

• cereal
• grass