700gBolognese ragù(a good recipe features in Jacob Kenedy’s book, The Geometry of Pasta, but any will do)
120gParmesangrated
150gBéchamel saucethick, chilled until solid (optional)
50gFlourfor dusting
2Eggsbeaten
100gPanko breadcrumbs(or 150g normal ones), milled fine, for coating
Vegetable oilfor deep frying
Instructions
Break the nests of dried pasta roughly in your hands, set a pan of salted water on to boil and cook the pasta very al dente – a little undercooked even to your taste, and drain it.
Mix it with the Bolognese.
Spread it out on a tray, sprinkle with the cheese and leave to cool, then refrigerate.
Mix the pasta up with your hands, divide it into ten portions.
Form each into as tight a ball as you can manage, using your hands. If using the béchamel, put a tablespoon in the centre of each one.
Dust the balls in the flour, then coat in the egg, then in the breadcrumbs.