semolina

American  

[sem-uh-lee-nuh] / ˌsɛm əˈli nə /

noun

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

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semolina British  

/ ˌsɛməˈliːnə /

noun

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

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Etymology

Origin of semolina

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

Example Sentences

Starch grains from wheat and barley, along with clear signs of milling, cooking, and baking, indicated that his meals included cooked wheat semolina and baked wheat bread.

From Science Daily • Nov. 14, 2025

The Food Museum in Stowmarket, Suffolk, will feature a tasting kitchen where visitors can sample the delights of semolina, sponge pudding and turkey twizzlers.

From BBC • Apr. 2, 2025

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 • Feb. 1, 2024

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

From Seattle Times • Aug. 15, 2023

We prepared her semolina with hot milk and raisins; still she would not reveal the man’s identity.

From "Interpreter of Maladies" by Jhumpa Lahiri

Related Words

• cereal
• grass