France
Crozets de Savoie
Small, square, flat pasta from Savoie in southeastern France, traditionally made at home with buckwheat, wheat, or both, and used mainly for croziflette and crozets with diots.
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About this dish
Crozets were made traditionally at home by housewives using buckwheat or wheat, or sometimes both. This pasta is used mainly to prepare two regional dishes, the croziflette and crozets with diots.