Ingredients 

• 1 2/3 cups durum wheat semolina flour, fine (semola rimacinata)
• 3/4 cup + 1 Tbsp warm water (tiepida, not hot)
• 1/2 tsp fine salt (plus more for the cooking water)

Tip: If your semolina is very fine and thirsty, you may need an extra teaspoon or two of water—add it slowly.

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Instructions

1) Warm the water

Warm the water until it’s pleasantly warm to the touch (not hot). Stir in the 1/2 tsp fine salt.

2) Make the dough

On a wooden board (or clean counter), mound the semolina and make a well in the center. Pour in the warm salted water a little at a time, using your fingers to draw flour into the water until a shaggy dough forms.

3) Knead

Knead with your hands for 8–10 minutes, until the dough is smooth, elastic, and no longer crumbly. If it feels dry, wet your hands and keep kneading; if sticky, dust lightly with semolina.

4) Rest

Shape into a ball, cover with a clean towel (or wrap), and let rest at room temperature for 15 minutes.

5) Roll and cut

Cut off a portion of dough (keep the rest covered). Roll it into a rope about 3/8 inch thick (roughly 1 cm). Cut into small pieces about 3/8 inch each.

6) Shape the orecchiette

Lightly dust the board with semolina. Using a smooth, non-serrated knife:

• Press the knife into a piece and drag it toward you to create a small shell.
• Flip it over onto your thumb to form the classic “ear” shape (thicker rim, thinner center).

Repeat with the remaining dough.

7) Cook

Bring a large pot of water to a boil and salt it generously. Cook fresh orecchiette for 4–6 minutes, until tender but still pleasantly chewy. Drain and toss immediately with your sauce.