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semolina

Hard grains of flour left after milling

Sooji, Rava

The purified middlings (medium-sized particles) of wheat The best semolina, the type used to make macaroni, spaghetti, and other pastas, comes from the milling of Durum wheat, a very hard variety of wheat

Durum wheat which is usually more coarse than regular wheat flours Semolina is used to make pasta, gnocchi, puddings, and a variety of confections Recipe: Budino Di Semolino

Semolina consists of small hard grains of wheat that are used for making sweet puddings with milk and for making pasta

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

{i} coarse granular flour which is produced during the milling of fine flour (used in pasta, pudding, etc.)

The fine, hard parts of wheat, rounded by the attrition of the millstones, used in cookery

Sooji Flour

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