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.
The culinary term for a particular type of semolina made from durum wheat. Fine semolina is used for pasta, coarser varieties are used to make a boiled milk pudding.
or Smeed - Made from the starchy part of hard wheat. It comes in coarse, medium or fine grain.
A coarse flour used to make breads and puddings.