In a large mixing bowl, combine Italian 00 flour, eggs, and salt until a shaggy dough forms. Knead the dough on a lightly floured surface for about 10 minutes or until it’s soft and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

In a saucepan over medium heat, melt the butter until bubbling. Stir in an equal amount of flour to create a roux, cooking for 2-3 minutes until golden. Gradually whisk in fresh milk and keep stirring until the béchamel thickens, about 5–7 minutes. Finish by seasoning with salt and freshly grated nutmeg.

Divide the rested dough into four pieces. Roll each piece until it’s thin, about 1/16 inch thick, and cut into rectangles, roughly 4x6 inches. Lightly dust the sheets with flour.

Spread stracchino cheese over each pasta sheet, sprinkle with parsley, and add slices of smoked salmon. Roll each sheet tightly into a Swiss roll shape.

Preheat your oven to 375°F (190°C). In a lightly greased baking dish, pour a layer of the creamy béchamel. Arrange the pasta rosettes upright in the dish and spoon any remaining béchamel over the top. Sprinkle with grated Parmigiano and cover with foil. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until golden and bubbly.

Once baked, let the dish rest for about 10 minutes before serving. Serve warm, garnished with extra parsley if desired.