Kasha Varnishkes

Kasha varnishkes (kasha with bow-tie noodles) is a traditional recipe in my family.  How I remember driving the five hours to my grandparents' house, getting there at lunchtime, with a big pot of it waiting for us for lunch.  My mouth is watering as I write this.

Kasha is buckwheat groats.  It's a whole grain and is very nutritious.  You can find it in the kosher food section of your grocery store.  I use the Wolff's brand, coarse granulation.  Varnishkes is Yiddish for bow-tie noodles (farfalle).  I almost always purchase whole wheat pasta, but I make an exception for this dish.   I'll be making this for dinner this week, according to my menu plan, alongside chicken and a salad.

Kasha Varnishkes

2 cups chicken broth
1 cup kasha
1 egg, beaten
2 cups bowtie noodles
salt and freshly ground pepper, to taste

In a saucepan, heat the chicken broth to boiling; turn to low.  In a bowl, mix the kasha with the beaten egg until the grains are coated.  Heat another saucepan on medium-high heat, then add the kasha to the pan.  Toast the kasha until the grains have separated and the egg has dried.  Pour the chicken broth into the saucepan with the kasha.  Bring to a boil, then cover and turn off the heat, allowing the kasha to absorb the liquid.  Meanwhile, cook the pasta according to package directions.  Drain the pasta and place in a large mixing bowl.  Then add the cooked kasha and toss.  Add salt and pepper to taste.

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