4- Cook the bucatini: Cook the bucatini in boiling, lightly salted water, draining 3 minutes before the end.
5- Season the pasta: Toss the drained bucatini with the cooled béchamel sauce.
6- Add the ham and peas: Stir the pea and ham mixture into the pasta.
7- Add the parmesan: Top with grated parmesan and mix well until creamy and smooth.
8- Shape the cylinder: Transfer the mixture to a sheet of parchment paper, roll it up, and compact it into a tight cylinder. Tie the ends together like a candy wrapper and refrigerate for at least 2 hours.
9- Cut the cylinder: After resting, remove the cylinder from the parchment paper and cut it into slices about 2 cm thick.
10- Make the batter: Sift the flour into a bowl, add the water little by little, whisking until smooth. Add salt to taste.
4- Cook the bucatini: Cook the bucatini in boiling, lightly salted water, draining 3 minutes before the end.
5- Season the pasta: Toss the drained bucatini with the cooled béchamel sauce.
6- Add the ham and peas: Stir the pea and ham mixture into the pasta.
7- Add the parmesan: Top with grated parmesan and mix well until creamy and smooth.
8- Shape the cylinder: Transfer the mixture to a sheet of parchment paper, roll it up, and compact it into a tight cylinder. Tie the ends together like a candy wrapper and refrigerate for at least 2 hours.
9- Cut the cylinder: After resting, remove the cylinder from the parchment paper and cut it into slices about 2 cm thick.
10- Make the batter: Sift the flour into a bowl, add the water little by little, whisking until smooth. Add salt to taste.
