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

It’s part of Semolina Artisanal Pastas company and they make fresh pasta right there.

From Los Angeles Times

It’s part of Semolina Artisanal Pastas company and they make fresh pasta right there.

From Los Angeles Times

For pizza nerds, the flours involved are Caputo’s double-zero Americana, along two kinds of Shepherd’s Grain and then Caputo semolina for stretching; the dough gets a 72-hour-plus cold ferment; the oven is a double-decker gas one that came with the space; and Panyathong describes the style as a New York-Neapolitan hybrid.

From Seattle Times

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

Related Words

• cereal
• grass