Search for crossword answers and clues
Pasta wheat
Answer for the clue "Pasta wheat ", 8 letters:
semolina
Alternative clues for the word semolina
Word definitions for semolina in dictionaries
Wiktionary
Word definitions in Wiktionary
n. 1 Coarse grains produced at an intermediate stage of wheat flour milling. 2 Such grains, usually from durum or hard wheat, used in the preparation of couscous and various sweet dishes. 3 semolina pudding
Wikipedia
Word definitions in Wikipedia
Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta , breakfast cereals , puddings , and couscous . The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such ...
The Collaborative International Dictionary
Word definitions in The Collaborative International Dictionary
Semolina \Sem`o*li"na\, n. [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 ...
Usage examples of semolina.
And being boys, they were, of course, quite unable to tell you and your sisters apart and called all four of you Slimy Semolina impartially.
There was a roast-chestnut smell of semolina being parched, with accents of garlic and strange herbs smoldering.
I daresay they are as nice to them as semolina and ground rice are to you.
He stood on a chair to explore the packets of semolina, marzipan and candied peel, and the stack of brightly-coloured jellies in cellophane wrappers with the Coop trademark printed on them.
When couscous is formed by hand, the artisan places coarse semolina flour on a broad, round tray, adding small amounts of water and fine semolina flour as she slowly rubs the surface of the mixture with her palms in a repeated circular motion.
Soon the fine semolina and water begin to collect around the grains of coarse semolina, and little balls of couscous begin to appear.
A tajine is traditionally cooked in a clay vessel over fire, sometimes at the bottom of a couscousiere, where its vapors steam the semolina grains called couscous.