Knead the flour, water, salt and olive oil in a mixer or by hand until a firm dough is formed. Then chill for 1 hour. Roll out the dough thinly and cut into tagliatelle about 1 cm wide.
Cut the raw ham and apple into thin strips (julienne) and fry in a pan with a little butter and deglaze with Calvados.
Add the mascarpone, season with salt and pepper and bring to the boil.
In the meantime, cook the tagliatelle in boiling salted water until "al dente" (firm to the bite) and strain. Coarsely grate the alpine cheese.
Caramelise icing sugar in a pan, add the Schüttelbrot crumbs and toss through.
Add the pasta to the sauce and mix well.
Arrange on the plates and sprinkle with the alpine cheese. Sprinkle with the "Schüttelbrot" crumbs and fresh parsley and serve.