Orecchiette with Asparagus, Italian Bacon and Cherry Tomatoes

In medium-mixing bowl, blend flour and semola together, blending well. Slowly add water to create relatively stiff dough, so be sure to add a little water at a time. Combine ingredients well for several minutes, and the result should be a smooth, elastic dough. 

Working with small amount of dough at a time, roll out each piece on a wooden board into long logs no more than 1/2cm in thickness. 

Cut each log into small pieces, and using your thumb or the bottom of a knife, shape each small piece into traditional orecchiette shape. If pasta feels too damp or sticky, dust orecchiette with semola flour. 

Wash asparagus well, and remove white, tough part of stalks. In large sauce pot, boil abundant water and salt well. Add asparagus, and allow to cook for 3-4 minutes. Once cooked "al dente," drain from boiling water and replace immediately into bowl of cold water to stop cooking process. Once cooled, slice into 1cm-thick slices.

Wash and dry cherry tomatoes, removing all stems and branches. Dice tomatoes and set aside.

In a heavy-bottomed sauté pan, cover bottom of pan with extra-virgin olive oil, and once heated, add garlic clove and allow to brown very slightly. Add sliced asparagus, salt to taste and allow to cook briefly. Add cubed bacon and blend the mixture with a small amount of water taken from pot where the asparagus was cooked. Add cubed tomatoes, and allow to cook for a few minutes. Adjust to taste with salt, and remove from heat once tomatoes are softened. 

Boil large pot of salted water, add orecchiette and allow to cook between 4-5 minutes. Drain pasta, add to pan of aspargus and bacon. Blend well, add a grating of black pepper if desired, and garnish with grated Parmesan cheese. Serve immediately.