I think what counts most when you make cozetti pasta is the consistency and thickness of the dough circles themselves. Cozetti stamps themselves vary a great deal in the amount of detail they impart- so any stamp which is of similar size and depth of design should work just fine. I use cookie stamps made of ceramic, which I also use to make speculaas and springerle. This past holiday season I was gifted a set of Nordic Ware stainless cookie stamps with more year round suitable designs. Haven't used them for pasta yet, but they did a nice job with the cookies. The only hitch to using something besides ceramic or wood is that you don't get the quite same texture on the surface of the pasta dough. That slightly roughened surface helps it hold sauce a bit better- kind of the way the old bronze dies are a bit better than the modern steel sort. I don't care for silicone or plastic cutters myself, but in the end- you just have to try to see what you prefer. If you lightly dust the stamp and the surface of your dough with a bit of flour, sticking isn't usually a problem.
No experience with the wood/silicone/moon pie stamp. However, there are ways to decorate (impress an image on) cookies using normal & inexpensive household products. YouTube is full of helpful videos, like this one: https://www.youtube.com/watch?v=-WeYGg6XvfI
Following Lori's comment and looking around, I see these are PASTA stamps. Looked like some cookie stamps I've seen and used. The idea of using common household items to decorate still works, however.
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However, there are ways to decorate (impress an image on) cookies using normal & inexpensive household products.
YouTube is full of helpful videos, like this one:
https://www.youtube.com/watch?v=-WeYGg6XvfI
The idea of using common household items to decorate still works, however.