I am humbly trying to emulate those century old gestures that the ladies of that region so well do.
Mine don't look nearly as beautiful as theirs do, but rest assured that they taste absolutely delicious anyway!
For the dough I choose the easy way, and I use a mix of all purpose flour and semolina
I knead the dough and then let it rest protected with wrap so that it does not dry out
I start by stretching tiny pieces of dough with a butter knife
Stretch the piece if dough around your thumb nail, so to get the typical "earlobe" shape. There you go! You have your orecchietta!