semolina

The coarser particles produced by milling durum wheat, used especially for making pastas and hot cereals.

The large hard grains retained in the bolting-machine after the fine flour has been passed through it.

The purified fine, hard parts of durum wheat, derived mostly from the endosperm, rounded by the attrition of the millstones, — used in cookery, such as in the preparation of Italian pasta.

Hard grains of flour left after milling

milled product of durum wheat (or other hard wheat) used in pasta