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

Explanation

Semolina is a kind of high-protein wheat flour that's used to make pasta. Couscous is produced by rolling semolina dough into tiny balls. Semolina plays an especially big role in Southern Italian cuisine — it's an ingredient in gnocchi, pasta, and some kinds of focaccia. The word derives from the Italian semolino and the Latin simila, "the finest flour." While the name suggests fineness, semolina is actually a rather coarse flour. Its high protein and gluten content make it ideal for creating a springy, durable pasta dough that holds its shape during boiling.

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

"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 • Apr. 4, 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

Before the war, Mother had made this treat by mixing semolina flour, yogurt, and sugar.

From "Tasting the Sky" by Ibtisam Barakat

Related Words

• cereal
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