I Try To Make Dry Pasta For The First Time (Orecchiette)

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Orecchiette pasta comes from the south of Italy. In Bari, they make it on the streets.
I used a tutorial to learn. where the lovely Porzia made orecchiette by hand :    • Pasta Grannies learns how to make ore...  
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Orecchiette Pasta Recipe
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Ingredients :
400g of re-milled durum wheat semolina
Salt to taste
200ml warm water

Instructions
Place semolina onto the board, forming a well in the center.
Add a pinch of salt. Add the water and start working with your fingers, incorporating flour gradually so that it absorbs as you go.
Knead the dough with your hands, until you get a smooth and "veluto" texture .
After about 10 minutes, give your dough a round shape and let it rest at room temperature for 30 minutes under a cloth. Afterwards, cut it in long sausages, one batch at a time, leaving the rest covered. Cut these sausages into chickpea sized balls.
Using a butter knife, form shells by dragging pieces towards yourself, squeezing them between the blade and the board.
After the knife operation, turn the orecchiette inside out.
Repeat. Dry or eat fresh.

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