From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A coarsely ground durum wheat flour where the bran and germ have been sifted out, very light in color and texture, used for making pasta, gnocchi, cereals, couscous, puddings and soups. From the Italian semolina, a diminutive of semola, meaning "bran", and similia, meaning "very fine wheat flour." See also flour.
