Step 1

For the semolina dough, in a bowl, combine the 00 flour and semolina flour and stir until fully integrated

Step 2

Turn out the flour mixture onto your wooden work surface and create a barricade with a center sanctuary for the water that is 5 to 6 inches in diameter, but not more

Step 3

If you create too much space, your barricade won't be strong enough to contain the water as you begin to incorporate the flour

Step 4

Because water does not have the viscosity and thus the self-containment that egg yolks do, add the water to the well slowly, using a fork to incorporate the inner layer of flour and stirring in a continuous motion around the circumference to combine

Step 5

Continue adding water, incorporating the flour as you go, until you have used up all of the water

Step 6

If you bust through your barricade, not to worry

Step 7

Use your bench scraper to catch the water and incorporate it into the flour, doing this at every edge until you have a mixture that is thick enough to contain itself

Step 8

Set your tools aside, roll up your sleeves, and get to work kneading

Step 9

The dough will be sticky at first, so as you work it, continue to remove the bits that cling to your hands and return them to the mass

Step 10

The dough will begin to firm up as the gluten is activated by kneading, but if it feels a touch too dry and is not integrating (this can happen when the environment is drier, such as during the winter or if you're working in an arid climate), add about 1 tablespoon room-temperature water to hydrate it

Step 11

The kneading motion is simple, but it does take some time to get the rhythm right

Step 12

You essentially want to fold the dough in on itself, pressing down and away from your body with the heel of your dominant hand, relying on the weight of your body to do so

Step 13

(You can hold the edge of the dough closest to you with your other hand to keep the dough in place as you stretch it away from you

Step 14

) Rotate it 180 degrees, fold, and press again

Step 15

Repeat this rotating, folding, and pressing motion until the dough is smooth and relatively firm to the touch, 10 to 15 minutes

Step 16

(Note that this dough will be firmer and harder to knead than the egg-based doughs, so ready your forearms

Step 17

) Use your bench scraper to clean off any pieces of dough that clump and stick as you're kneading

Step 18

Lightly dust the board with flour if needed; be careful not to add too much, as it will dry out the dough

Step 19

Unlike egg dough, which will resemble the texture of modeling compound when properly kneaded, flour-and-water dough will be a bit less tender and more elastic

Step 20

Cover the dough with plastic wrap and set it aside for at least 30 minutes

Step 21

This allows the dough to become more pliable

Step 22

If you're not forming pasta until the evening or the next day, place the dough in the refrigerator and remove it 20 minutes before you plan to roll it out so it returns to room temperature

Step 23

Use the dough within 24 hours  For the orecchiette, lightly dust a wooden work surface with 00 flour

Step 24

Line a sheet pan with parchment paper and lightly dust with semolina

Step 25

Divide your dough into quarters

Step 26

Place one piece of dough on your work surface and cover the other pieces with plastic wrap or a kitchen towel

Step 27

Use your hands to form the dough into a large rope

Step 28

Place all four fingertips of both hands next to one another at the center of the rope and begin rolling the dough back and forth on the work surface, moving both hands outward, away from each other, toward the ends of the dough

Step 29

Repeat this motion, gently applying pressure as you go, to elongate the dough into a rope about ½ inch in diameter and about 18 inches in length

Step 30

(If your rope gets too long to manage easily, cut it in half and roll out each half separately

Step 31

)   Using a knife or bench scraper, divide the rope into ½-inch-long pieces

Step 32

(When you're first starting out, you can cut them a bit bigger to make shaping them easier

Step 33

) Cover any pieces you are not forming with plastic wrap or a kitchen towel

Step 34

Using the serrated edge of a butter knife, shape your pasta by positioning the top of your knife, serrated edge down, at a 30-degree angle to the edge of the piece of dough

Step 35

Drag the dough along your work surface toward you

Step 36

(Make sure you don't have too much flour on your work surface, or there will not be enough friction to complete this step

Step 37

) Don't be afraid to apply a good amount of pressure; semolina dough can take it, and you want the center of the shape to be relatively thin

Step 38

If you stopped here, you'd essentially have a cavatello

Step 39

It's the next step that sets orecchiette apart

Step 40

Using your first two fingers, pull the dough off the knife and over your thumb, essentially turning that cavatello-like shape inside out while pressing upward with your thumb to form a dome

Step 41

(If this sounds challenging, it's because it's about as easy to describe as it is to make

Step 42

) Repeat with the remaining pieces from the batch

Step 43

Place the finished pasta in a single layer on the prepared sheet pan

Step 44

Repeat with the remaining dough

Step 45

Let the pasta dry for 1 to 2 hours at room temperature, until it just begins to harden and hold its shape when handling

Step 46

If not using right away, cover the sheet pan with plastic wrap and refrigerate for up to 24 hours

Step 47

To make the bread crumbs, preheat the oven to 200°F

Step 48

Spread the bread on a sheet pan and bake until dried out, 30 to 45 minutes

Step 49

You do not want any color

Step 50

To test for doneness, crush a shard of bread with the back of a spoon

Step 51

The interior should be completely dry

Step 52

Let cool

Step 53

Once cooled, place the bread in a food processor and pulse until broken down into fine crumbs

Step 54

You want them to retain some texture, so be careful not to turn them to dust

Step 55

Place a saute pan over medium-low heat

Step 56

Add the oil and garlic cloves and cook until the garlic perfumes the oil, 1 to 2 minutes

Step 57

Remove the garlic and save for another use

Step 58

Turn the heat down to low

Step 59

Line a plate with paper towels

Step 60

Add the breadcrumbs to the pan and cook, stirring occasionally, until golden brown, 5 to 8 minutes

Step 61

Remove from the pan and transfer to the plate to drain

Step 62

Let cool

Step 63

Measure out ¼ cup bread crumbs and set aside

Step 64

Transfer the remainder to an airtight container and store in a cool, dry place for up to 1 week for another use

Step 65

To finish, separate the broccoli rabe leaves from the stems

Step 66

Roughly chop the stems and florets into very small pieces

Step 67

Finely chop the leaves and reserve separately

Step 68

Bring a large pot of water to a boil over high heat

Step 69

Generously salt the water

Step 70

Place a large saute pan over low heat

Step 71

Add the olive oil and garlic and gently cook until aromatic but without color, 10 to 15 seconds

Step 72

Add the anchovies, chile flakes, and broccoli rabe stems and florets and stir to combine

Step 73

Add the wine and about 3 ladles (¾ cup) pasta cooking water

Step 74

Braise the broccoli rabe until tender, but still bright green, 3 to 5 minutes

Step 75

Add the leaves and cook for 1 to 2 minutes

Step 76

Set aside

Step 77

Add the orecchiette to the water and cook for 4 to 6 minutes, until al dente

Step 78

Using a spider or pasta basket, remove the pasta from the pot and transfer to the sauté pan

Step 79

Turn the heat up to medium

Step 80

Gently toss for 1 to 2 minutes to marry the pasta and the sauce

Step 81

If the sauce feels tight, add a splash of pasta cooking water to loosen and continue tossing to marry

Step 82

Divide the pasta into bowls and garnish with the bread crumbs and pecorino