Pronunciation: [seh-muh-LEE-nuh]

1. Durum wheat that is more coarsely ground than normal wheat flours, a result that is often obtained by sifting out the finer flour. Most good pasta is made from semolina. It is also used to make gnocchi, puddings and soups and in various confections. 2. Similarly ground grains are sometimes referred to as "semolina" but with the grain's name attached — corn semolina, rice semolina, etc.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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