Frittatina di Pasta

Place the Italian Type 00 flour on a clean work surface and make a well in the centre. Add the eggs and gradually incorporate the flour using a fork.

Once the mixture begins to come together, knead the dough by hand for 8-10 minutes until it becomes smooth and elastic. If the dough feels too dry, add a few drops of water. If it feels too sticky, lightly dust it with additional Italian Type 00 flour.

Wrap the dough and leave it to rest at room temperature for 30 minutes. Once rested, roll the dough through a pasta machine, gradually reducing the thickness until it becomes thin and even.

Cut the pasta into the desired shape and lightly dust it with flour or semolina. Keep it covered until ready to cook.

Cook the pasta in salted boiling water until just al dente. Meanwhile, prepare a thick béchamel sauce using the butter, flour and milk, seasoning it with salt, black pepper and nutmeg.

Combine the cooked pasta with the béchamel and Parmesan, then add the mozzarella and peas. Spread the mixture evenly into a tray and refrigerate until firm.

Once chilled, cut the mixture into individual portions and shape them into fritters. Coat each fritter in the flour mixture and breadcrumbs.

Heat the oil to 170-175°C and deep-fry the fritters until golden and crisp. Drain briefly and serve hot.