the GNU version of the Collaborative International Dictionary of English
n. 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 Century Dictionary and Cyclopedia
n. The large hard grains retained in the bolting-machine after the fine flour has been passed through it.
WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
n. milled product of durum wheat (or other hard wheat) used in pasta
Word Usage
"My Kitchen Lab comments: bee said ... broken wheat may be better for ya than semolina, though, 'cos it; s whole grain, while semolina is not."