semolina
[ 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. See also
WHEAT. 2. Similarly ground grains are sometimes referred to as "semolina" but with the grain's name attached-corn semolina, rice semolina, etc.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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