To make the orecchiette: Stir together the dry ingredients on a clean work surface (or in a large bowl). Make a well in the middle and pour in half the water. Use your fingers to bring everything together into a dough, adding the remaining water bit by bit.
Knead for five minutes until the dough is elastic. Place in an airtight container, Ziploc bag or under a damp towel and let rest for 15 minutes.
Meanwhile, make the pesto. To make it in a food processor, simply combine all the ingredients except for the olive oil and process until it forms a paste. Add the olive oil little by little until it reaches your desired consistency, and season with salt and pepper. To make it with a mortar and pestle, pound the garlic and salt together first, then add the herbs. Once a brilliant green paste forms, add the nuts a few at a time. then alternate with the cheese until both are combined. Finally, thin with the olive oil to your desired consistency, and adjust seasoning with salt and pepper as desired. (See this excellent post for more details. Set aside.
To form the orecchiette, divide the dough into pieces. Working with one piece at a time, roll each piece into a long cylinder about half an inch in diameter, keeping the remaining pieces covered. Cut the cylinder into cubes about half an inch long.
Place the blunt side of a knife at the top of the cube of dough and press down at a slight angle, with the knife angled down away from you. The dough should form an “edge” that curls slightly over the knife. Drag the knife towards you, continuing to apply pressure, until the dough wraps around the back of the knife.
Unfold the curl and turn it inside out over your thumb to form an ‘ear’ shape. Set aside in a single layer on a baking tray until ready to cook.
Set aside in a single layer on a baking tray until ready to cook.
To cook, bring a large pot of salted water to boil. While it’s heating up, slice the sausage and panfry in a skillet with a bit of oil over medium heat until cooked through (if raw) and lightly browned. Remove from heat and set aside. If the sausage rendered grease, drain.
When the water comes to boil, add the orecchiette and simmer for about 2-3 minutes, or until the pasta is al dente and begins to float slightly. They will not float to the top, but will bob instead of sinking to the bottom. Feel free to taste as you go.
When the pasta is ready, add it to the skillet with the sausage, along with a ladleful of the pasta water. Add the pesto. Over low heat, stir until pesto evenly coats the pasta. Serve immediately, with extra Parmesan and herbs for garnish. Enjoy!