To make the orecchiette, weigh out the two ingredients. On a cutting board, make a well in the semolina flour, add a pinch of salt, and gradually pour in the water while kneading by hand.

After about 15 minutes, you’ll have a soft, smooth dough. Cover and let it rest for about 30 minutes.

Take the dough, cut it into pieces, and roll each piece into ropes about the thickness of your pinky finger. Cut into small pieces, then use a knife to drag and turn each piece over your thumb to form the classic orecchiette shape.

For the sausage and mushroom ragù, heat the olive oil in a skillet and sauté the shallot, garlic, celery, and carrot.

Add the sausage (removed from the casing and crumbled), sprinkle in the mushroom powder, and cook for 5 minutes. Add the wine and let it evaporate for about 2 minutes.

Add the cherry tomato sauce, season with salt and pepper, cover, and cook for 20 minutes.

Meanwhile, cook the orecchiette. Since mine were dried overnight and a bit thick, they took about 17 minutes to cook.

When done, drain the orecchiette and add them to the skillet with the sausage ragù. Toss to combine.

Transfer the sauced orecchiette to a buttered ceramic baking dish, top with diced mozzarella and Parmesan, and bake at 400°F (200°C) for 15 minutes.