Semolina pasta dough has 2 ingredients, so start with great quality semolina.

Pour 500g/17.63oz semolina on a wooden bench, create a well, add water, a little bit at a time and mix with the semolina pinching the sides in, then mix it through, creating a paste-like consistency.

Repeat this until the semolina pasta dough has completely absorbed the water.

Start to knead the dough to bring it altogether and help improve the semolina pasta dough consistency.

When kneading, press using the palm of your hand, toward the front, fold back then repeat this motion.

Add more water if it feels too dry and keep kneading.

If it feels sticky, add another sprinkle of semolina flour and knead through.

Let it rest for 10-15 minutes.

TO MAKE ORRECCHIETE:

Cut a piece of the semolina pasta dough and roll it into a snake like shape.

Cut this into small pillows, then using a butter knife, press down on it and gently roll it forward.

Shape it around your finger pressing in the middle so it becomes wider.

This will create the ear like pasta shape, known as orrecchiete!

TO MAKE CAVATELLI:

Follow step 1 & 2 of how to make orrecchiete.

Don’t peel it off and press in with your finger, just leave it how it is.

This semolina pasta dough can be used to make pasta to eat right away, or, leave it out for 48-72hr on a pizza tray or drying rack before you store it in your pantry.