Corzetti is a flat figure-eight stamped pasta typical of the Ligurian cuisine of north-west Italy. It is also traditional in the area of Novi Ligure just across the border with Piedmont in the Province of Alessandria. A pasta dough is made using flour, water and salt, then rolled out into a sheet. The pasta is then cut into rounds which are stamped to form the embossed relief, and left to dry. After boiling in salted water they are typically dressed with a walnut or mushroom sauce (the latter called Tocco de funzi, in Genoese) or alternatively with pesto. Around Novi a sauce of mushrooms and sausages is common.