Combine the semolina flour and 00 flour on a work surface and form a well in the center.

Slowly pour in the water and olive oil, using a fork to gradually incorporate the flour from the sides until a rough dough forms.

Use a bench scraper to gather the dough and knead until smooth and elastic, about 8–10 minutes.

Wrap the dough and allow it to rest for at least 30 minutes.

Cut a portion of dough and roll it into a rope about ½ inch thick.

Cut small pieces from the rope.

Using a butter knife or bench scraper, drag each piece toward you.

Turn each piece inside-out over your thumb to form the classic “little ear” shape.

Dust lightly with semolina as you work to prevent sticking.

Bring a large pot of salted water to a boil.

Blanch the broccoli rabe for 2 minutes, then transfer to an ice bath.

Reserve the water to cook the pasta.

In a large sauté pan, heat olive oil and cook the sausage (removed from its casing), breaking it into pieces as it browns.

Once golden brown, create a small well in the center of the pan and add the chopped garlic. Let it cook for 30 seconds.

Deglaze the pan with a splash of white wine and scrape up any browned bits.

Add the chopped broccoli rabe and season with salt and pepper.

Cook the orecchiette in the same water used to blanch the broccoli rabe until al dente.

Transfer the pasta directly to the pan with the sausage and broccoli rabe.

Add a splash of pasta water, the butter, and the grated Parmigiano.

Toss everything together until the sauce coats the pasta.

Serve immediately.