Definition

Noun 1. A coarse, granular flour: Semolina is the purified, milled product of durum wheat (or other hard wheat varieties). It consists of the hard, granular endosperm (the starchy part) of the wheat kernel, separated from the bran and germ during milling. It is characterized by its pale yellow color and sandy texture. 2. A primary ingredient for pasta and couscous: Due to its high gluten content and strength, semolina is the traditional and preferred flour for making dried pasta (like spaghetti, macaroni), fresh pasta, and North African couscous.

Usage and Examples

• As a raw ingredient:
• Describing a product:
• In cooking instructions:

Advanced Usage and Notes

• Semolina vs. Semolina Flour: The terms are often used interchangeably. "Semolina" typically refers to the coarser grind, while "semolina flour" or "fine semolina" indicates a finer grind, which may be used for certain pastries or breads.
• Beyond Pasta: While most associated with pasta, semolina is also used to make certain puddings, porridges (like the Indian or ), gnocchi alla romana, and as a base for some desserts and cakes. It can also be used to dust baking surfaces.

Variants and Related Words

• Durum Wheat Semolina: The most common and authentic type, specifying the wheat variety.
• Semolina Flour: A finer grind of semolina.
• Semolina Pudding: A dessert made by cooking semolina with milk and sugar.

Synonyms and Near-Synonyms

• Durum Flour (though this can be more finely milled than traditional semolina).
• Pasta Flour (a descriptive term, often synonymous with semolina).
• Grano (Italian for "grain," sometimes used in product names for semolina).

Related Phrases and Compounds

• Semolina-Based: Describing a food product whose primary ingredient is semolina (e.g., ).
• To Dust with Semolina: A common kitchen technique to prevent dough from sticking to surfaces.

Noun

1. milled product of durum wheat (or other hard wheat) used in pasta