semolina

Semolina is treated as a mass noun, referring to the substance rather than individual grains. Because it is uncountable, it cannot be pluralized and requires partitive phrases such as "a cup of" or "a pinch of" when referring to specific quantities.

In culinary contexts, it is distinguished from standard all-purpose flour by its coarse texture and high protein content. It is most commonly associated with Mediterranean cuisine, specifically for the production of pasta and couscous, where its structural properties provide a characteristic "al dente" bite.