Älplermagronen

[1][2] In any case, dry pasta eventually became very popular in Switzerland, especially among the herdsmen, because it could be conserved easily and was very light given its nutritional value – both invaluable advantages at a time when all foods except milk and cheese had to be transported up to the alp.

This hearty dish was easy to prepare in a cauldron over an open fire and was particularly filling after a hard working day on the alp.

The 15th century cook from Ticino, Maestro Martino, describe macaroni recipes in his book: Libro de arte coquinaria.

[5] Älplermagronen are typically made from Swiss pasta, which contains eggs, preferably in thick shapes such as penne, ziti or macaroni.

[8][9] As an easy-to-cook and filling dish, Älplermagronen are a popular choice in Scout circles and in the Swiss Military menu.

[citation needed] A similar dish, macaroni and cheese, popular in North America and the United Kingdom, might have been derived from Älplermagronen.