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1
In a large bowl stir together semolina and flour and form a well in center.
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2
Add water and a generous pinch of salt to well and with a fork gradually incorporated semolina mixture until a dough is formed (some of the mixture will not be incorporated).
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3
On a work surface knead dough, incorporating more semolina mixture from bowl as necessary and discard any hard clumps, until smooth and elastic, about 8 minutes.
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4
Divide dough into 8 pieces and wrap separately in plastic wrap.
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5
Line each of 2 trays with a dry kitchen towel and dust you hands with some semolina mixture.
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6
Remove plastic wrap from 1 piece of dough and roll between you hands to create a rope 3 to 4 feet long and 1/2 inch wide.
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7
Put rope on a work surface and with a sharp knife cut into 1/2-inch pieces, separating pieces as cut so they are no longer touching.
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8
Lightly toss cut pieces with a little semolina mixture.
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9
Put each cut piece of dough, a cut side down, in palm of hand and form a depression by pressing thumb of other hand into dough and twisting slightly.
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10
Arrange orecchiette on a kitchen-towel-lined tray.
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11
Make more orecchiette with remaining 7 pieces of dough in same manner, transferring to kitchen-towel-lined trays.
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12
Orecchiette may be made 2 days ahead and chilled on towel-lined trays, covered with plastic wrap.
