Ingredients:
280 g AP flour
1 egg
1 5.3 oz container greek yogurt
1 tbsp olive oil

Mix and knead dough until smooth, by hand. Let rest for 1 hour, and shape into cavatelli – first rolling into logs 1/2 inch thick, and then cutting small pieces, to be rolled on a cavatelli board. Cook cavatelli in boiling water, for 2 minutes after rising to the top, and then dressing in olive oil to cool.

Dough can be used to make spuzzuli or cavatelli.

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