Melt the butter in a saucepan over moderate heat, and then add the flour stirring quickly with a whisk. Pour cold milk all at once while continuing to stir until it starts to boil. Add salt, reduce heat and simmer for 20 minutes with the lid, stirring occasionally. Remove from heat and, if necessary, add salt. Season with nutmeg and freshly ground black pepper. If the sauce is too thick, add a little 'milk; if it is too liquid, put it back on the heat by adding a floured knob of butter. Meanwhile, cook the pasta in plenty of boiling salted water and drain slightly “al dente”. Cut the salmon into thin strips first and then into cubes and add to the sauce, mixing well. Cook for a few minutes. Season the noodles with the sauce on the salmon. Grease well non-stick little moulds and lay the tagliatelle lightly pressing. Bake in a hot oven at 200° C for about 8-10 minutes. Remove from the oven and let cool for a few minutes, then unmold the timballini on a plate, using a sharp knife to pry the edges and remove the contents. Garnish with smoked salmon, chopped parsley and coarsely ground pink pepper.