Crozets de Savoie are small, square-shaped, flat pasta originally made in the Savoie region in southeast France. 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 (a variant of tartiflette) and crozets with diots (traditional Savoyard sausage).
The name crozet comes from the Arpitian word croé, which means 'little'.