Forming Orecchiette Dough:

1. In a large mixing bowl, add Caputo Semola Flour and Caputo “00” Chefs Flour. Sift them together until well combined.
2. Create a well in the center of the flour and gradually add water, mixing with your hands and begin to fold until a smooth dough forms. The amount of water will depend on the humidity in your kitchen.
3. Transfer the dough to a work surface dusted with Caputo Semola Flour and knead it for about 10 minutes, until it's smooth and elastic. You will know the dough is ready when it springs back as you poke it.
4. Cover the dough with a clean cloth and let it rest at room temperature for 10 minutes.

Forming Orecchiette Pasta:

1. Roll the dough into dowels about 3–4 inches long, then cut them into disks approximately ¼–½ inch thick.
2. Using a butter knife, press and roll each disk toward you with the flat side. Then, fold the dough over your thumb to create a saucer-shaped pasta.
3. Place the formed orecchiette on a sheet tray dusted with more Caputo Semola Flour. Cover with a clean dish towel and set aside until ready to use.

Making the Pesto:

1. Preheat your oven to 375°F (190°C).
2. On a baking tray, spread out the tomatoes, ¼ cup of Olitalia Extra Virgin Olive Oil, 1 teaspoon of salt, and whole garlic cloves. Roast in the oven for about 30-35 minutes, or until the tomatoes are slightly golden.
3. While the tomatoes are roasting, toast the pine nuts in a dry skillet over medium heat until golden brown.
4. In a food processor, combine the toasted pine nuts, ½ cup of Olitalia Extra Virgin Olive Oil, roasted garlic, half of the roasted tomatoes, lemon zest and juice, cheese, and 1 teaspoon of salt. Pulse until you achieve a pesto-like consistency.

Cooking the Pasta:

1. Fill a large pot with water and bring it to a boil. Add a generous amount of salt.
2. Once the water is boiling, add the orecchiette. Cook until the pasta floats to the top and is al dente, about 4–5 minutes.
3. Reserve ½ cup of the cooking water, then strain the pasta.
4. Return the cooked pasta to the empty pot. Gently fold in the tomato pesto, adding some of the reserved pasta water if needed to achieve your desired consistency.
5. Finish with a generous sprinkling of Parmigiano Reggiano, fresh basil, and the remaining roasted tomatoes.