Add <quantity>500<unit>g</unit></quantity> of semolina rimacinata flour to a bowl. Make a well and add <quantity>225<unit>ml</unit></quantity> of water

Stir with a fork from the center to start incorporating the water

Mix dough with hands until the water is completely absorbed

Mix the dough until it completely comes together

Remove dough from bowl. Knead for 5m until dough forms a ball

Wrap in plastic and let it rest for 10m at room temperature to relax

Knead again until the surface is smooth

Wrap in plastic and rest for at least 30m at room temperature. The semolina pasta dough is ready

Cut a small piece of semolina pasta dough

Roll out pasta dough until <quantity>1<unit>cm</unit></quantity> in diameter

Use a knife to cut a small piece and roll it back. Use forefinger to keep shape and turn inside out

Dust with semolina rimacinata flour

Boil water in a pot

Add salt to taste

Cook the pasta until float in the water, remove and set aside. The orecchiette are ready

Add them to your favorite pasta sauce and enjoy!