Place the Knöpfli flour in a bowl, add the water and knead to a soft, smooth dough. Process immediately. Roll the dough into pencil-thin dough rolls. Cut into pieces approx. 1 cm long, press flat with one finger and turn the rough side outwards. (Only work with a little dough at once as the dough quickly becomes brittle. Wrap the rest of the dough in a damp cloth to keep it soft).
Sauce & burrata
Heat the salsa in a pan over a medium heat, stirring. Bring 2 litres of water to the boil with the salt. Cook the orecchiette for 6-8 mins., drain, mix with the olive oil and salsa, divide onto 2 plates. Top with the burrata and basil, serve immediately.