semolina
UK[ˌsɛməˈliːnə]US[ˌsɛməˈliːnə]
n
The hard particles of wheat left after the flour has been sifted, used especially in making pasta and puddings.
Etymology
The word 'semolina' entered English in the late 18th century from the Italian word 'semolino', a diminutive of 'semola', meaning 'bran'. This Italian term can be traced back to the Latin 'simila', which denoted 'fine flour'. The Latin word itself is believed to have origins in a Semitic source, likely related to the Akkadian 'samidu', meaning 'white flour' or 'groats'. Thus, the term's journey reflects the Mediterranean exchange of culinary staples, evolving from a general term for finely ground grain to its specific modern meaning of the coarse, purified wheat middlings used in specific dishes.
Analysis
The word is a simplex loanword from Italian. Its spelling and form were adopted as a whole into English.
Examples
The pasta dough was made from durum wheat semolina and water.
For dessert, we had a creamy semolina pudding flavored with vanilla.
The recipe calls for semolina to dust the surface before rolling out the dough.