Kasha varnishkes, a traditional Ashkenazi Jewish dish brought to the United States by immigrants from Eastern Europe, consists of buttery bowtie pasta tossed with kasha and onions. The kasha, or roasted buckwheat groats, brings a nutty, toasted flavor and intriguing texture to the dish.

Prep time: 5 min

Cook time: 30 min

Total time: 35 min

Kasha Varnishkes
Copyright Recipe © 2015 Woodland Foods


Makes 6 to 8 servings

  • 2 Tablespoons Butter Or Chicken Fat

  • 2 Large Onions, sliced in rounds

  • 1 Large Egg, slightly beaten

  • 1 Cup Kasha , uncooked

  • 2 Cups Chicken Or Vegetable Stock

  • 1/2 Teaspoon Kosher Sea Salt Flakes, plus more to taste

  • 1/4 Teaspoon Ground Black Peppercorns Dustless

  • 12 Ounces Bow-Tie Pasta

  • 2 Tablespoons Fresh Parsley, chopped


  1. Melt butter or chicken fat in large skillet over medium-high heat. Add onions, and cook, stirring often, until golden-brown. Transfer to plate and set aside.

  2. Combine egg and kasha in large bowl and mix thoroughly, making sure all grains are coated in egg.

  3. Pour egg-coated kasha into skillet, distributing evenly in bottom of pan, and increase heat to high. Cook, stirring constantly and breaking up kasha with wooden spoon, for 2 to 4 minutes, until egg has dried onto kasha and grains are separated.

  4. Add stock, salt and pepper to skillet. Stir, and bring to a boil. Return onions to pan, and cover. Reduce heat to low and simmer for 10 minutes.

  5. Remove lid, stir, and check for doneness. If grains are not tender, cover again and cook 3 to 5 minutes longer.

  6. Meanwhile, boil large pot of water. Add bow-tie pasta, and cook according to package directions. Drain.

  7. When kasha is ready, toss with cooked pasta and parsley. Adjust seasoning to taste.