Let's make orecchiette by hand. Orecchiette means „little ears“. The pasta gets its name from its characteristic round shape with a shallow indentation in the center. This unique shape has a slightly rough texture that makes it ideal for holding onto sauces.
All you need to make orecchiette at home is semolina flour and water. You will need about 100 g of semolina flour and 50 g of water per person.
Cut the dough into small pieces. Drag a knife over the pieces until the dough curls over the knife. Then, turn the orecchiette inside out over your thumb to create the typical, concave shape.