noun
semolina
sem-uh-LEE-nuh/ˌseməˈliːnə/
Coarsely ground wheat used as food.
The coarse golden semolina spills from the scoop in visible granules.
Etymology
The Italian diminutive of semola, “bran,” named grits or paste for soups. English uses it for the coarse wheat meal remaining after finer flour has been sifted away.
In context
You can use the flour that you made the pasta with or you can also use semolina flour.
More examples
- Simmer the semolina in milk until the porridge thickens.
- This cake gets its slightly grainy texture from semolina.
- A little semolina keeps the pizza dough from sticking.