Break the bucatini into 4 pieces and boil them in salted water.
Drain and place aside.
For the bechamel, heat the butter over medium heat in a heavy saucepan.
Stir in the flour and cook, stirring for around 3 minutes.
Whisk in the milk all at once and bring to a simmer.
Once the mixture begins to thicken, turn the heat very low and let it simmer.
Once the sauce has lost its floury taste, remove from heat and add salt and pepper.
Heat oil in a pan and saute the minced onion.
Add peas and cook for around 10 minutes.
Add the drained pasta to the bechamel, ham, smoked mozzarella, peas and Parmigiano.
Mix it together well and pour the mixture into a shallow baking dish.
Cover and place in a fridge for a minimum of 2 hours.
When ready to cook.
Remove the pasta from the fridge and using a small cup, cut the pasta into small rounds.
Mix the batter together.
Submerge the pasta rounds in the batter and then fry in the hot oil until golden.