How to make cheesy baked pasta 'roses' from Modena | Pasta Grannies

This is a good Easter weekend dish; pasta rolls of cheese and ham, baked until crisp on the edges. It's called rosette alla modenese - and sometimes swallows nests or 'nidi di rondine'. Carla teaches pasta lessons, so if you are ever in Vignola, check out Centro Sociale Età Libera.
For this dish, you will need:
for the pasta: 300g 00 flour, 3 eggs
for the béchamel sauce; 1 litre full fat milk, 100g butter, 100g flour, plenty of nutmeg, pinch of salt
to assemble: 300g thinly sliced ham, 300g of thinly sliced fontina or Emmental cheee (or similar)
around 80g grated Parmigiano cheese.