semolina
[sem-uh-lee-nuh]
- a granular, milled product of durum wheat, consisting almost entirely of endosperm particles, used chiefly in the making of pasta.
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Origin of semolina
1790–1800; alteration of Italian semolino, equivalent to semol(a) bran (≪ Latin simila flour) + -ino diminutive suffix
Dictionary.com Unabridged
Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018
Examples from the Web for semolina
Historical Examples
This is a broad description of semolina, middlings and dunst.
It is made with fish, semolina, and onions in a double saucepan which in England is called a steamer.
CastellinariaHenry Festing Jones
The fish are put into the water at the right moment and are boiled while the semolina is being steamed.
CastellinariaHenry Festing Jones
It is all served together like bouillabaisse, the semolina answering to the bread, and extract of pomidoro is added.
CastellinariaHenry Festing Jones
It was a standard loaf, containing eighty per cent of semolina, and it practically wiped the Infant Samuel out of existence.
The Man UpstairsP. G. Wodehouse
semolina
- the large hard grains of wheat left after flour has been bolted, used for puddings, soups, etc
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Word Origin
C18: from Italian semolino, diminutive of semola bran, from Latin simila very fine wheat flour
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
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Word Origin and History for semolina
n.
meal from hard kernels of wheat, 1797, alteration of Italian semolino "grits; paste for soups," diminutive of semola "bran," from Latin simila "the finest flour," probably from the same Semitic source as Greek semidalis "the finest flour" (cf. Assyrian samidu, Syrian semida "fine meal").
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Online Etymology Dictionary, © 2010 Douglas Harper