Fill a large bowl with the semolina flour, shape it into a mound, then make a well in the middle. Gradually pour 2/3 the amount of lukewarm water into the well and mix in the flour.

After mixing the water and flour, gradually add the rest of the lukewarm water a little at a time, and knead until the dough reaches the firmness of your earlobes. Bring together into a ball.

Transfer to a work surface. With one hand, hold down the part of the dough closest to you.

With the other hand, press down on the side of the dough farthest from you, then use your palm to knead away from you several times.

Rotate the dough to evenly knead. Put your weight into it for ease.

The once dry dough will turn elastic. Once it is well kneaded until elastic, bring it together into a ball, wrap in plastic wrap, then let sit for 20 minutes.

Cut the dough into fourths, and roll each portion into long rope 1 cm in diameter. Wrap any dough that you won't be using.

Chop 1.5 cm pieces from the rope of dough.

With your non-dominant hand, pinch a piece of the dough between your thumb and pointer and middle fingers. Lightly press on the dough while smoothing out the rounded imprint with your thumb.

To prevent the pasta shapes from sticking together, lightly dust with flour, put on a dish, and wrap in plastic wrap.

To boil the pasta: Boil a pot full of water, add a handful of salt, bring to a boil, then add the orecchiette and mix.

Remove the orecchiette pasta 30 seconds after they rise to the surface, check the firmness, and drain.