The golden rules: use only semolina flour, half the weight of water (warm), make the dough hard, let it rest at least 20 minutes covering it with a wet kitcken towel.
Some traditional tools were a netted loom where to put the orecchiette to dry, and a special knife called "rasule". Of course a small knife, non-toothed and not very sharp, with a rounded tip, would do, and floured paper trays to dry. There is a kind of rivalry between the women of Bari Alto and Bari Basso (two quarters of Bari Vecchia), and the women of the villages, where orecchiette are made following different procedures.
Start the Tutorial below, with text transcript at bottom.