Mound the flour and salt on a clean work surface. Make a large, shallow well in the middle.
Crack the egg into the well. Add the wine. With a fork, gently beat the egg and wine; be careful not to disturb the walls of the flour. Slowly begin to incorporate the flour walls into the egg mixture. Continue mixing the flour with the eggs until you have a solid mass.
At this point, using your hands, start folding and forming the dough, incorporating the rest of the flour until you have a stiff, solid mass (removing any dry clumps of flour). Knead the dough. Drive the heel of your hand into the dough, rotate the dough 45 degrees, and repeat until the dough is firm and bouncy and has a smooth, silken texture, about 10 minutes. Tightly wrap the dough in plastic and let rest 30 minutes.
Cut off a portion of dough (keep the rest wrapped in plastic to prevent drying out). Run the dough through your pasta machine starting with the largest setting. Run it through each successive pasta roller setting (I rolled to #4 on my KitchenAid pasta attachment).
Place the sheet on your worksurfacce. Using the bottom of the stamp cut into rounds. Stamp each round with your corzetti stamp. Place each round on a semolina dusted baking sheet to dry. Continue with the remaining dough.
Once the corzetti are completely dry, an hour or two, they are ready to use (or you can freeze for a later date). The corzetti can go straight from the freezer into a pot of salted boiling water.