Cook the pasta

• Boil the pasta in salted water until al dente.
• Drain and let it cool slightly.

Make the béchamel

• Melt the butter in a saucepan and stir in the flour.
• Pour in the milk gradually, whisking until thick and smooth.
• Season with salt and pepper and stir in the parmesan.

Combine the mixture

• Mix the pasta into the béchamel.
• Fold in the diced mozzarella.
• Spread the mixture on a tray and let it cool completely.

Shape and bread the crocchè

• Shape the cooled mixture into small cylinders or balls.
• Beat the eggs in a bowl and place the breadcrumbs in another.
• Coat each crocchè in egg, then in breadcrumbs.

Fry until golden

• Heat the oil in a frying pan.
• Fry the crocchè in batches until golden and crisp.
• Drain on paper towels and serve hot.