Sēm'o-lēl'ia or Sēm'o-lī'no, n.

n. [It. semolino, semolella, Fr. semoule, sand-like wheat-meal, from It. semola, bran, from Lat. simila, the finest wheat-flour.] The fine, hard parts of wheat, rounded by attrition in the millstones;—so used in Italy; but in France applied to the large, hard grains of wheat retained in the bolting machine after the fine parts have passed through. Simmonds.