Farfalle Pasta – Handmade at the Frozen Lake




  • ½ cup of flour
  • 1 cup of ice
  • ½ tsp. salt, pepper
  • 300g fresh organic bacon
  • handful of olives
  • 1 tomato
  • 1 onion
  • 3-4 garlic cloves
  • ½ cup homemade tomato puree
  • 150g blue cheese
Hi and welcome to AlmazanKitchen!

Welcome, welcome to our small corner with our recipes! It’s a new year 2017, and its holidays, but we won’t stop filming and sharing our passion with you! What makes this pasta special? It’s the only one that is handmade from scratch near the frozen lake! As always, recipe awaiting you below!



  1. Prepare your cutting board.
  2. Add ½ cup of flour, make a little circle in the middle. Add pinch of salt.
  3. Add 1 cup of ice… What? It’s below zero outside.
  4. Mix and kneed well. Form a ball, cover and let the dough rest.

Main course:

  1. Take your hand-mill. Load it up with ½ tsp. of salt and pepper. Grind well!
  2. Take 300g of fresh organic bacon (mangalica bacon), remove the skin. Slice & dice it into major cubes.
  3. Spice the bacon up, mix well. Put aside for a while.
  4. Take the 3-4 garlic cloves, 1 tomato, 1 onion and handful of olives.
  5. Smash the garlic cloves, dice the tomato, and slice the onion.
  6. Preheat your pan. Add some veg. oil.
  7. Toss in the bacon, let it cook for 1-2 min. Then add garlic and onions. Fry for a while. Add the tomato and olives.
  8. Cook until bacon is ready and the veggies are crispy golden brown.
  9. Low the heat. Add ½ cup of homemade tomato puree.
  10. Cover with a lid and slow cook for few minutes.


  1. Flour up the cutting board to prevent dough from sticking to it.
  2. Attenuate the dough, divide into minor square pieces.
  3. Form a farfalle.
  4. Add 1 cup of ice into the pan… Yes, it’s still freezing.
  5. Toss farfalle into the pan. Mix well. Slow cook under the lid.
  6. Take the 150g of blue cheese. Dice it and toss into the pan.
  7. Slow cook until cheese is melted and dish has rich sauce texture.
  8. Serve!
  9. Enjoy! Bon Almazan!

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Do not sit home, love the nature, and cheers to you all!




  1. Lynn

    My family sat and watched several of your videos last night. I love everything about what you do. I would love to hear more about your life. Are offgrid? How do you make all of the different cheeses? Preserve the different meat. Do you have a very long growing season? Thank you so much

  2. panos

    you guys are very original i like:
    1. your simple ‘unrushed’ cooking making it look easy for anyone
    2. lack of commentary allowing full focus on the beauty of the food, ingredients and environment
    3. quality of the production (natural sounds of cooking, nature around you etc very important to the pleasure of watching your posts.

    if you accept any suggestions try some greek recipes from north, south greece or the islands.

    thx for your posts

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