Rosette

Method

1. Heap the soft wheat flour on a work surface, make a wide well with low edges, and crack 3 eggs (at room temperature) into the center. Beat the eggs with a fork held horizontally until frothy and no white or yolk bits remain.
2. Gradually incorporate flour from the sides using the fork, then switch to a spatula when the mixture becomes too thick. Continue until a shaggy dough forms.
3. Knead the dough by hand, pushing with the palm, folding, and turning a quarter turn each time, until smooth and elastic. The dough should spring back when pressed but not stick to your fingers.
4. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
5. Meanwhile, make the béchamel: melt butter in a saucepan, add all the flour at once, and stir quickly until the roux is golden. Gradually add warm milk while stirring, then season with salt, pepper, and nutmeg. Cook until thickened.
6. Dust the work surface with semolina flour. Flatten the rested dough and roll it out with a rolling pin, starting from the center and pushing outward. Turn and repeat until the sheet is very thin, translucent, and slightly rough.
7. Cut the pasta sheet into rectangles about 20x15 cm.
8. Blanch the rectangles in salted boiling water for a few seconds, then immediately transfer to ice water to stop cooking. Drain and pat dry.
9. Spread a layer of béchamel on each rectangle, sprinkle with Parmesan, and place ham slices on top. Roll each rectangle tightly into a cylinder.
10. Cut each cylinder into individual rosette pieces (about 2 cm thick).
11. Butter a baking dish, spread a little béchamel on the bottom, and place the rosette upright in the dish, close together.
12. Top each rosette with more béchamel, a generous sprinkle of Parmesan, and a few small butter flakes.
13. Bake in a preheated oven at 180°C (350°F) for about 30 minutes, until golden and crispy on top.