Baked Pasta Roses (pasta rosettes)

Method19 steps

1. 1

   Step 1: Choose one pasta route. For homemade sheets, sift the 400 g flour into a bowl and mix in 4 beaten eggs and the large pinch of dough salt, then continue through steps 2–8. To substitute the 5–6 ready-made sheets, skip the dough-making steps: briefly blanch fresh sheets for about 10 seconds or dried sheets for about 1 minute in boiling salted water, cool on a damp tea towel, then continue at step 9.

   Uses 400 g flour for pasta dough · 4 large eggs for pasta dough · A large pinch of salt in dough · 5–6 ready-made sheets only instead of the homemade dough ingredients · Water for blanching ready-made sheets only if taking that alternative · Salt for the optional blanching water, amount unstated

2. 2

   Step 2: Mix the eggs and flour together using a fork until the eggs are well incorporated in the flour.

   Uses Flour and eggs already supplied for dough; incorporated together

3. 3

   Step 3: Continue mixing the flour and eggs together using your hands until you have the start of a dough that doesn't stick to the sides of the bowl.

   Uses Initial dough formed from flour and eggs

4. 4

   Step 4: Turn the dough out onto a floured work surface and knead using the heel of your hands for about 7-10 minutes until you have a relatively smooth elastic dough.

   Uses Dough from step 3, kneaded smooth · Unmeasured flour for dusting work surface as needed

5. 5

   Step 5: Roll the dough into a ball and seal it in cling film. Leave it to rest for 30 minutes.

   Rest dough · 30 minUses Kneaded dough from step 4, covered to rest

6. 6

   Step 6: After 30 minutes. Cut 1/5 of the dough off and reseal the rest. Use a rolling pin or the heel of your hand to flatten the piece of dough enough to pass it through a pasta rolling machine. You can also just continue using a rolling pin to roll the dough out to the required thickness and size.

   Uses Rested dough from step 5; cut off one-fifth for this sheet

7. 7

   Step 7: If using a pasta machine, pass the dough 2-3 times through the widest setting, folding it into thirds each time. Then pass it through the next 2-3 settings depending on what size you want it. The pasta sheets need to be quite thin. (3mm or 1/10 in).

   Uses Pasta sheet from step 6 · Unmeasured dusting flour as needed

8. 8

   Step 8: Finish rolling the first sheet on a floured work surface to the width needed for a pasta roll. Repeat steps 6–8 with the remaining four-fifths of the rested dough so the whole batch becomes thin sheets; keep unused dough covered while rolling. If unsure the homemade sheets are thin enough to cook in the sauce, blanch them for about 10 seconds in boiling water and cool on a damp tea towel.

   Uses Thin sheet from step 7, finished to width · Unmeasured flour for rolling surface as needed · Remaining four-fifths of the rested dough, rolled into successive sheets · Water only if blanching homemade sheets before filling

9. 9

   Step 9: Melt the butter (70 g) in a non-stick saucepan over a low heat. Add the flour (70 g) and stir until you have a smooth paste.

   Uses 70 g butter for roux · 70 g flour for béchamel roux

10. 10

    Step 10: Gradually whisk the 700 ml milk into the roux and cook, stirring constantly, until thickened. Season with salt, black pepper and nutmeg to taste. If desired, add a little of the measured 70 g Parmigiano, reserving the rest for the filling and topping.

    Uses Prepared roux from step 9 · 700 ml milk for béchamel · Salt for béchamel to taste · Black pepper to taste · Nutmeg to taste · Optional unmeasured share of the same 70 g Parmigiano supply; reserve the rest for filling and topping

11. 11

    Step 11: Remove from the heat and allow to cool covered with cling film. If your bechamel seems lumpy whisk with an immersion blender!

    Uses Prepared béchamel from step 10, cooled

12. 12

    Step 12: Put a fresh pasta sheet onto a floured piece of baking paper. Cover the pasta with a thin layer of stracchino cheese and sprinkle grated Parmigiano on top of the stracchino. Then cover with thin ham slices.

    Uses One prepared homemade sheet, only if the homemade route was chosen · One blanched ready-made sheet, only if that alternative was chosen · 250 g soft cheese supply spread in a thin layer; use per sheet share unmeasured · 70 g grated Parmigiano supply across sheets; per-sheet amount unmeasured · 100 g sliced ham supply across sheets; per-sheet amount unmeasured

13. 13

    Step 13: If you aren't using a soft creamy cheese, cover one edge of the pasta sheet with a spoonful of béchamel to prevent the pasta rolls from opening. The béchamel acts like a glue.

    Uses A spoonful of the prepared cooled béchamel if the selected filling cheese is not creamy enough

14. 14

    Step 14: Roll the filled sheet into a Swiss-roll shape. If very long, cut the roll in half.

    Uses First pasta sheet spread with cheese and ham · Optional béchamel added at step 13, only if needed for a firmer cheese

15. 15

    Step 15: Repeat the filling and rolling process with the remaining prepared pasta sheets and the rest of the ham and filling cheese, saving some Parmigiano for the topping. If time allows, wrap all the filled rolls in baking paper and refrigerate for an hour or more to make slicing easier; this chilling is optional.

    Optional: chill all filled rolls · 60 minUses First finished roll · Remaining homemade sheets, only if the homemade route was chosen · Remaining blanched ready-made sheets, only for that alternative · Remaining part of the 250 g soft-cheese supply · Remaining part of the 100 g ham supply · Remaining filling portion of the 70 g Parmigiano; reserve some for topping

16. 16

    Step 16: Coat the bottom of an oven dish with bechamel. Cut the pasta rolls using a very sharp knife into 3cm pieces (1.2in) and place side by side in the oven dish.

    Uses All filled rolls, optionally chilled, ready to cut into 3 cm pieces · Some prepared béchamel for dish base

17. 17

    Step 17: Pour the rest of the bechamel over the pasta roses and sprinkle with parmigiano.

    Uses Prepared roses in dish from step 16 · Remaining prepared béchamel over the roses · Use part of 70 g supply for topping; actual amount unmeasured

18. 18

    Step 18: 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.

    Bake pasta roses · 15 minUses Prepared dish from step 17

19. 19

    Step 19: Serve with extra grated parmigiano and chopped parsley if desired

    Uses Baked roses from step 18 · Extra grated Parmigiano to serve if desired · Optional chopped parsley garnish; amount unstated