Semolina

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sem·o·li·na / ˌseməˈlēnə/ • n. the hard grains left after the milling of flour, used in puddings and in pasta.

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semolina The inner, granular, starchy endosperm of hard or durum wheat (not yet ground into flour); used to make pasta and semolina milk pudding.

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semolina hard grains left after bolting of flour. XVIII. alt. of It. semolino, dim. of semola bran, based on L. simila flour.