Semolina vs. Durum

Semolinanoun

Coarse grains produced at an intermediate stage of wheat flour milling.

Semolinanoun

Such grains, usually from hard wheat, used in the preparation of pasta, couscous and various sweet dishes.

Semolinanoun

(culinary) semolina pudding

Semolinanoun

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.

Semolinanoun

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

Semolina

Semolina is the coarse, purified wheat middlings (intermediate milling stage) of durum wheat mainly used in making couscous, pasta, and sweet puddings. The term semolina is also used to designate coarse middlings from other varieties of wheat, and sometimes other grains (such as rice or corn) as well.

Durumnoun

wheat with hard dark-colored kernels high in gluten and used for bread and pasta; grown especially in southern Russia, North Africa, and northern central North America

Durum

Durum wheat (), also called pasta wheat or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), is a tetraploid species of wheat.