Shaping Orecchiette

Orecchiette come from Puglia and are made with just semolina and water, no eggs. Mix 300 g of semola rimacinata with about 150 ml of warm water and knead it into a firm dough. Roll it into ropes about 1 cm thick and cut them into 1 cm pieces. Press each piece with a table knife held at an angle and drag it toward you so the dough curls over the blade. Then flip it inside out over your thumb into a little dome. Dry them for an hour. They're classically served with broccoli rabe and sausage.