Place the dry flour on a large cutting board or clean counter top and form a hole in the center (like a volcano). Add water a little at a time and start to knead, adding the oil and more water a little at a time until the mixture is soft and very smooth, giving it a round shape. If it’s too sticky add more flour. If it’s too dry, add a little more water.
Wrap the dough in plastic wrap and leave for 10-15 minutes, until the dough becomes elastic enough to work with.
Take a small piece of the dough at a time and form it into a snake like shape, or tube (though not too thin). See photos for examples.
Divide the tube into chunks about 1 cm long, using the rounded part of the knife, dragging each piece of dough on a work surface so that the pasta is curved, assuming the shape of a shell. Then, using your thumbs, work the shape open to get the shape of an ear. Alternatively, you can use your finger, and point in the opposite direction of the shell shape and push from behind, again forming the piece into an ear-like shape.
When ready to cook. Bring a large pot to a boil. Add plenty of salt, and cook until the Orecchiette rise to the top (this happens quickly so don’t walk away).
Serve with some of the sauce, meatballs, and top with Parmesan or Pecorino, and a drizzle of fresh Extra Virgin Olive Oil.