In a large mixing bowl, combine the semolina flour and salt.
Gradually add the warm water while mixing until a shaggy dough forms.
Knead the dough on a lightly floured surface for 8–10 minutes, until smooth and firm.
Cover the dough with a kitchen towel or plastic wrap and let it rest for 30 minutes at room temperature.
Divide the dough into 4 portions.
Roll each portion into a rope about ½ inch (1.25 cm) thick.
Cut the rope into small ½-inch pieces.
Using a butter knife, drag each piece across the work surface, then turn it inside out over your thumb to create the classic orecchiette shape.
Place the shaped pasta on a lightly floured baking tray.
Bring a large pot of generously salted water to a boil.
Cook the fresh orecchiette for 4–6 minutes, or until they float and are tender.
Drain with a slotted spoon and toss with olive oil, your favorite sauce, or broccoli rabe and Italian sausage.
Finish with grated Pecorino Romano or Parmesan cheese and freshly ground black pepper.