Knead the semolina with the water.
Generally, the weight of the water is the half of the weight of the flour but it is important also to considerate the humidity of the room in which you are kneading and the water absorption, so the amount of water taken up by that specific flour.
That’s why I suggest to add the water little by little and feel the dough: it hasn’t too be too dry or too humid but it has to be compact, elastic and it hasn’t to stick to the wooden board.

After you will knead the dough for 15-20 minutes in order to have a ball, make it rest for at least 30 minutes on the wooded board, completely covered by plastic or glass bowl.
After the rest, take the dough and roll giving it the shape of a snake wide as a finger. Roll the dough using both the fingers and the palm.
Work with small quantities of dough at time, and keep the rest always under the bowl, otherwise it will dry and crack.

Take the pasta snake and put it in vertical, as it is looking at you.
Cut a piece of dough as big as a walnut, using a plain knife (and not a serrated one otherwise it will break the dough) and roll it toward you, against the wooden board.

Roll it completely on itself: you will have your first cavatello!

Now that your first cavatello is done, you can shape a orecchietta from this. How? Just opening the borders with you hands and flip the cavatello against your thumb, pulling down the dough.
Take a look at the pictures.

One, two, three, a orecchietta is born. Easy isn’t it?

One more time!

Continue until the dough is finished.

Cook the pasta in at least 3 l of water (it should take 3-5 minutes), tasting them when it is al dente. Have it with your favorite sauce