Prepare your selected egg-based dough and follow the instructions for rolling and sheeting.
Lightly dust a wooden cutting board with 00 flour. Line a sheet pan with parchment paper and lightly dust with semolina.
Lay a sheet of pasta on the work surface. Using the hollow side of your corzetti stamp, cut circles ⅛ inch apart.
Flip the stamp to the patterned side and press it into each circle, pressing hard enough to make it textured, but not so hard that it flattens the shape too much. You may need to use additional 00 flour to dust one or both sides of your corzetti so they press and release more easily from your stamp. Repeat with all of the circles.
Place the finished pasta on the prepared sheet pan, arranging them in a single layer and separating the layers with parchment dusted with semolina.
Repeat with the remaining sheets.
Let dry for 15 to 20 minutes at room temperature. If not using right away, cover the sheet pan with plastic wrap and refrigerate for up to 24 hours.
