Semˊo-li′na
,
[It.
semolino
, from
semola
bran, L.
simila
the finest wheat flour. Cf.
Semoule
,
Simnel
.]
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.