Mix together semolina flour and salt in a large bowl or on a work surface. Form a well in the center and gradually pour water into it to mix with the semolina, forming a sticky but compact dough.

Knead the dough by flattening, stretching, and folding until it becomes elastic and smooth but not too soft.

Shape the dough into a ball, cover with plastic wrap, and let it rest at room temperature.

Roll out a portion of dough into a rope about 1/3-inch thick. Cut into 1/3-inch-thick pieces. Keep remaining dough covered.

Shape pieces one at a time: Hold a piece with an index finger, use a knife with a rounded tip to drag dough towards you, and create curved orecchiette. Repeat for all pieces.