The new pasta's creator, Roman Bernegger from the pasta producer Novena, had been tinkering around for a long time with the idea of creating gourmet Matterhorn shaped pasta.
"The Matterhorn does have a complex shape and the question was what should be the consistency of the dough to ensure that the ‘horn' would not collapse upon itself while being cooked?" pondered Mr Bernegger.
"We wanted to create something that would be unique for Zermatt," said Heinz Rufibach, who first had the idea for an edible Matterhörnli.
The members of the "Cercle Chefs de cuisine Zermatt" association recently paid a culinary visit to Novena at their facility in Ulrichen where they examined the pasta and officially declared it, "tasty."
The pasta is filled with locally produced Zermatt cheese and Eringer Hauswurst (speciality sausage) and typically served with Munder saffron sauce and is now exclusively prepared for Zermatt guests.
"We may also serve the pasta in a sweet version, for example, filled with apricot", explains Heinz Rufibach, Cuisinier in the Hotel Alpenhof.
The Matterhorn pasta was premiered last weekend at the Gault Millau Kitchen Party as part of the first Swiss Food Festival in Zermatt.