Simple Orecchiette

Place semola flour into classic well shape on a clean kitchen surface.

Slowly add water to the well in the center, and  using a fork, gently incorporate the flour into the center, in a circular motion.

When all the water is incorporated, add  the olive oil, and continue mixing and blending the dough with your hands.

Once liquid has been incorporated, knead  dough gently with fingertips (not heel of the hand) to control the kneading process somewhat better.

The dough  should reach a smooth, elastic appearance. Shape into a ball, and cover with plastic wrap. Allow the dough to rest  15 minutes.

Once the dough has rested sufficiently, and gained a very elastic consistency, remove medium-sized pieces of dough  from the larger ball.

Form each piece into logs that aren't too thin. Once formed into logs, cut each piece into pieces  approximately 1cm wide, and using a blunted kitchen knife, drag the piece of pasta across your kitchen surface in  order to give it the classic rounded shell-shape of the orecchiette pasta.

With your free hand, hold on to each pasta  piece as you're forming the shell-shape, and once it has the initial shape, place each piece onto your thumb and fold  the edges back for the final orecchiette shape. 

You may either store the orecchiette in the refrigerator in a closed plastic container for several days, or cook them the  same day as you make them.

In this case, place each pasta piece on well-floured tray, and allow to dry for at least 30  minutes. Cook in boiling salted water for about 7-8 minutes. 

Serve dressed, and hot.