semolina

[ sem-uh-lee-nuh ]

/ ˌsɛm əˈli nə /

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

Origin of semolina

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

The mixture must be stiff, for the frying softens the semolina again.

A Comprehensive Guide-Book to Natural, Hygienic and Humane Diet |Sydney H. Beard
Macaroni and semolina are also valuable foods; they are prepared from the most nutritious part of the wheat grain.

The Skilful Cook |Mary Harrison
This is a broad description of semolina, middlings and dunst.

Encyclopaedia Britannica, 11th Edition, Volume 10, Slice 5 |Various
Passion, passion take advice, fill your pockets fall of Semolina.

Punch or the London Charivari, Vol. 98 June 7, 1890 |Various

Semolina soup; part of loin of pork roasted; Spanish soufflé.

The Girl's Own Paper, Vol. VIII, No. 354, October 9, 1886 |Various

semolina

/ (ˌsɛməˈliːnə) /

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

C18: from Italian semolino, diminutive of semola bran, from Latin simila very fine wheat flour