Orecchiette pasta from Puglia in the south of Italy is traditionally made with semolina and water, it can however be made with white bread flour which, although slightly different, gives excellent results.
Tips on cooking fresh pasta:
Always use 2 pans - one large pot to cook the pasta, and a sauté pan for the sauce, which should be heating through while the pasta is cooking. Take the pasta from the pot, to the sauce, and let it cook in the sauce for at least a quarter of the time that it was cooking in the water.
Pasta water is liquid gold. Always add some to your sauce when you add the pasta, even if you think you don’t need it. The starch in it will emulsify with your sauce and make it seem richer and silkier as it cooks together.