The day before, make the besciamella sauce using the quantities shown.

Cook the pasta until quite al dente—about 2 minutes less than the package directions.

Drain and place it in a large bowl. Add the cubed ham, peas, Parmesan cheese, and besciamella sauce. Gently mix until evenly combined.

Taste and adjust the seasoning with more Parmesan, salt, and pepper as needed.

Select a baking dish deep enough to hold the pasta at about a 1-inch depth. Line the dish with parchment paper.

Fill it with the pasta mixture and smooth the surface with the back of a spoon. Cover with plastic wrap, gently pressing it onto the pasta. Refrigerate overnight.

The next day, remove the chilled pasta from the refrigerator and cut out circles in your desired size.

Make the batter: In a wide bowl, combine the flour with a pinch of salt. Gradually add water while whisking until fully incorporated.

Set out a plate of panko breadcrumbs. Dip each puck into the batter, coating both sides and the edges. Then place it in the panko, pressing gently to coat all over.

Air fry them or deep-fry each puck. To deep-fry, heat enough oil in your pan to come halfway up the sides of each puck—about 350°F.

Carefully add the pucks and fry until golden brown, flipping once for even browning. Transfer to paper towels to drain.

Serve hot or at room temperature. They can also be reheated in the oven.