Baked Smoked Salmon Pasta Rosettes (rolls)

To make the pasta dough and sheets

1. Sift the dough into a bowl. Add beaten eggs and salt. Start mixing with a fork until the eggs are incorporated. Then continue mixing and kneading with your hands until you have the start of a dough that doesn't stick to the sides of the bowl.
2. Turn the dough out onto a floured work surface and knead for 7-10 minutes until the dough is soft, elastic and pliable. It's like kneading dough for bread.
3. Roll the dough into a ball and wrap it in clingfilm (plastic wrap) or a damp tea towel. Let it rest for 30 minutes.
4. After the dough has rested, cut ⅕ of the dough off and reseal the remaining dough in clingfilm again. Flatten the dough piece using your hands or a rolling pin until it’s thin enough to pass through a pasta machine.
5. Pass the dough through your pasta machine 2-3 times at the widest setting, folding it into thirds afte reach pass.Then pass the pasta sheet through the next 2-3 settings until it’s the right thickness and length.
6. Finally, transfer the dough sheet to a floured work surface and cut to the size you want. If you want it bigger, continue to roll out using a rolling pin.

Make the béchamel

1. Melt the butter in a non-stick saucepan over a low heat. Add the flour and stir until you have a smooth paste (roux)
2. Add the milk a little at a time and continue to stir until the sauce starts to thicken. Add salt and nutmeg to taste. You can also add grated Parmigiano if you desire.
3. Remove from the heat and allow to cool covered with cling film. If your bechamel seems lumpy when you are ready to use it, whisk with an immersion blender!

Fill and roll the pasta rosettes

1. Put a fresh pasta sheet onto a floured piece of baking paper. Cover the pasta with a thin layer of stracchino cheese and sprinkle chopped parsley on top of the stracchino. Then cover with thin smoked salmon slices.
2. Roll the sheet into a swiss roll shape. If it's very long cut it in half. If you have the time, wrap the rolls in the baking paper and leave in the fridge for an hour or more. This makes them easier to cut.
3. Repeat the filling process with all the pasta sheets and the rest of the smoked salmon, parsley and stracchino cheese.

Finish, bake and serve.

1. Coat the bottom of an oven dish with béchamel. Cut the pasta rolls using a very sharp knife into 3cm pieces (1.2in) and place side by side in the oven dish.
2. Pour the rest of the béchamel over the smoked salmon pasta rosettes and sprinkle with parmigiano.
3. Cover with aluminium foil and cook at 180° in a preheated oven for 15 minutes. Remove the aluminium foil and cook for another 10-15 minutes until the top becomes golden and crispy.
4. Allow the baked pasta to sit for 10 minutes before serving. Serve with extra grated parmigiano and more chopped parsley if desired