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semolina

[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.
Origin
1790-1800
1790-1800; alteration of Italian semolino, equivalent to semol(a) bran (≪ Latin simila flour) + -ino diminutive suffix
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Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples from the web for semolina
  • semolina is durum wheat that is ground more coarsely than regular wheat flours.
  • Durum wheat or macaroni wheat is also widely used for preparing pasta and semolina.
  • The company already has pasta customers that request specialized semolina.
  • Part of the research will also be directed at improving semolina yellowness.
  • Certified seed is no longer required by the government in the production of durum wheat for semolina.
  • At a processing plant, semolina and water are mixed to make pasta dough.
  • The ingredients used in the non-standardized enriched pasta products shall be durum wheat semolina and water.
British Dictionary definitions for semolina

semolina

/ˌsɛməˈliːnə/
noun
1.
the large hard grains of wheat left after flour has been bolted, used for puddings, soups, etc
Word Origin
C18: from Italian semolino, diminutive of semola bran, from Latin simila very fine wheat flour
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for semolina
n.

meal from hard kernels of wheat, 1797, alteration of Italian semolino "grits; paste for soups," diminutive of semola "bran," from Latin simila "the finest flour," probably from the same Semitic source as Greek semidalis "the finest flour" (cf. Assyrian samidu, Syrian semida "fine meal").

Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Article for semolina

the purified middlings of hard wheat used in making pasta; also, the coarse middlings used for breakfast cereals, puddings, and polenta. See pasta.

Learn more about semolina with a free trial on Britannica.com
Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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