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

Each pasta — which is made from wheat flour, durum wheat semolina and egg — is rolled thin and shaped like a sunflower.

From Salon

"We had tapioca, semolina, treacle sponge pudding, as well as jam roly-poly, cake with icing and sprinkles, chocolate cake and pink custard, and more."

From BBC

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