Orecchiette

• All-purpose flour, as needed for bench flour
• 200 grams (1⅓ cups) semolina, plus extra for dusting the sheet pan

Set a bowl of bench flour to the side of a lightly floured work surface. Combine the semolina and salt in a bowl. Add the water a little at a time, and knead with your hand to combine. Add just enough water to form a stiff dough. (Avoid the temptation to add too much water or the dough will not be firm enough to hold it shape; it will hydrate as it rests.) Turn the dough out onto the work surfa