• A technical term for the large pieces of endosperm from wheat which are made by the fluted rolls used to separate the bran from the semolina
  • The culinary term for a particular type of semolina made from durum wheat. The particle size varies according to the use to which it is going to be put. Fine semolina is used for pasta, coarser varieties are used to make a boiled milk pudding.


  • noun hard grains of wheat left when flour is sifted, used in puddings, stews, etc.

Origin & History of “semolina”

Latin simila meant ‘fine flour’ (it has given English the simnel (13th c.) of simnel cake, which originally denoted ‘bread made from fine flour’). From it was descended Italian semola ‘bran’, whose diminutive form semolino was adapted into English as semolina.