Delicious Modena Rolls with Béchamel and Ham: An Italian Holiday Classic

As you prepare for your next holiday gathering or Sunday family meal, consider elevating your menu with a classic Italian dish that’s sure to impress. Modena rosettes with béchamel and ham are a delightful first course, hailing from the Emilia region, specifically the Modena area. Despite their elegant appearance, these savory pinwheels are surprisingly simple to prepare. You’ll find that the combination of ham, fontina, Parmesan, and creamy béchamel sauce creates a harmonious blend of flavors that both adults and children will adore. With just a few key ingredients and some basic techniques, you can master this crowd-pleasing recipe and add a touch of Italian flair to your table.

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What Are Modena Rolls?

Modena Rosettes, also known as “rolls with béchamel and ham”, are a beloved Italian holiday classic hailing from the Emilia region, particularly the Modena area. These delectable pasta rolls are a testament to the rich culinary traditions of northern Italy.

A Symphony of Flavors

At their core, Modena Rosettes consist of fresh egg pasta sheets rolled around a savory filling of cooked ham, fontina or provola cheese, and a generous sprinkle of Parmigiano Reggiano. The rolls are then sliced into rounds, resembling delicate rosettes, and bathed in a creamy béchamel sauce before being baked to golden perfection.

A Versatile Dish

While traditionally served as a first course during holiday gatherings, these rosettes have become a favorite for Sunday family lunches year-round. Their appealing presentation and irresistible flavor combination make them a hit with both adults and children alike. Despite their elegant appearance, Modena Rosettes are surprisingly simple to prepare, making them an ideal choice for home cooks looking to impress their guests without spending hours in the kitchen.

Watch how they prepare Rosette Pasta with Béchamel Sauce at a village festival near my house!

How to Make Modena Rolls with Béchamel and Ham

Prepare the Ingredients

Begin by gathering all your ingredients:

300 g fresh egg pasta sheets (10½ oz) — For this fresh pasta recipe, you have two options for the dough. You can use store-bought fresh pasta sheets, which are easily found at any grocery store. Or, you can make the pasta dough from scratch following my tutorial: How to make the pasta dough by hand.
500 g béchamel sauce (2 cups plus 2 tbsp)— Béchamel is a white sauce made from butter, flour, and milk that will serve as the base for our filling. To make a perfect béchamel, follow this recipe for the classic béchamel sauce.
300 g ham slices (10½ oz)
300 g Fontina cheese (10½ oz)
Grated Parmigiano cheese, to taste

Prepare the Béchamel sauce

To begin, prepare the béchamel sauce, following my recipe for classic béchamel sauce. Now, you have a couple options for preparation. You can make the sauce fresh right before using it. However, if you want to save some time or prepare ahead, you can also make the béchamel sauce up to 2 days in advance.

To make it in advance, follow the normal steps to create the béchamel sauce. Once it’s finished and has cooled slightly, transfer it to an airtight container. Place the container in the refrigerator. The béchamel will thicken up as it chills.

When you’re ready to use the sauce, heat it gently in a saucepan over low heat, stirring frequently, until it reaches a pouring consistency. Heating it will thin it out so it’s easy to work with in your recipe.

Make the Rosettes

While the sauce is cooking, bring a large pot of salted water to a boil over high heat. Once boiling, prepare your pasta sheets for blanching. Blanching involves briefly cooking the pasta in boiling water to soften it and make it pliable for rolling. Carefully add the pasta sheets to the boiling water and blanch for 1–2 minutes. Drain the pasta in a colander and pat dry with a clean dish towel or paper towels. This helps remove any excess water, so the filling won’t soak through.

Assemble the Rosettes

Next, spread a thin layer of the béchamel sauce onto one of the pasta sheets. Layer thinly sliced ham and fontina cheese over the sauce. Sprinkle generously with Parmesan cheese.

Now it’s time to roll up your pasta. Starting at one shorter end, tightly roll up the pasta sheet and its filling into a long cylinder. Once rolled, use a sharp knife to cut the cylinder crosswise into rounds about 2 cm (about 1 inch) thick. These will become your Rosette pasta shapes.

Bake

To cook the rosettes, add a splash of milk to the remaining béchamel sauce to thin it out. This will help the sauce cook the pasta. Add a layer of béchamel sauce onto your baking dish. Arrange the rosette shapes snugly in the dish.

Pour the remaining béchamel over the top and sprinkle with more fontina and Parmesan cheeses. Bake at 190 °C (ca 375 °F) for 30 minutes, then crank up the heat to 220 °C (ca 425 °F) or broil briefly to achieve a golden, crispy top.

Your homemade rosette pasta is now ready to enjoy!

Serving Suggestions for Modena Rosettes

As a Festive Centerpiece

Modena Rosettes make an impressive centerpiece for holiday gatherings or Sunday family lunches. Arrange the golden-brown rosettes on a large, decorative platter, garnished with fresh herbs like basil or parsley. The spiral pattern and gooey cheese will instantly catch everyone’s eye, setting a festive mood for your meal.

Pairing with Side Dishes

To complement the rich flavors of the rosettes, serve them alongside lighter side dishes. A crisp green salad with a tangy vinaigrette can balance the creamy béchamel sauce. Alternatively, roasted vegetables like zucchini, eggplant, or bell peppers provide a colorful and nutritious accompaniment.

Wine and Beverage Pairings

The creamy, cheesy profile of Modena Rosettes pairs wonderfully with a variety of wines. A crisp white wine like Pinot Grigio or Vermentino can cut through the richness, while a light-bodied red such as Chianti Classico complements the ham. For non-alcoholic options, sparkling water with a twist of lemon or a refreshing iced tea can cleanse the palate between bites.