Combine all the ingredients until you obtain a soft, yet firm dough.
Knead for a few minutes, until smooth. Form a ball.
Wrap it in plastic film and let it rest for 15 minutes.
Cut a piece and roll it out in a 1 cm-thick log (that's a little less than ½ inch). Keep the remaining dough wrapped in plastic film.
Cut the log in small square-shaped pieces (once again, measuring 1 cm or a little less than ½ inch).
Take one small dough square. Press the tip of a table knife (I used a butter knife) against the corner farthest from you, holding it at an angle.
Press down hard and pull the knife towards you, rolling the dough; keep going until dough wraps around the knife.
Using the other hand, turn dough disk inside out, pushing your thumb in the center of the dough disk.
Repeat the same steps for the rest of the dough.
Spread the orecchiette on top of a drying rack or a lightly floured tray, and let them dry. When they harden up (it doesn't take too long), you can either cook them right away or freeze them inside a plastic bag.
Cook them in salted boiling water until they rise to the surface (cooking time depends on how dry they are - mine took about 5-7 minutes).