Croxetti (sometimes called Corzetti) is a type of pasta that originated in Liguria during the middle ages. It is coin-shaped and both sides are decorated with intricate patterns.
My favorite Croxetti producer is Frantoio di Sant’Agata d’Oneglia, whose pasta is perfectly porous and easily soaks up creamy sauces, such as traditional pesto alla genovese (made with fresh basil, pine nuts, Parmigiano Reggiano, and extra virgin olive oil) and olive paté.
