This is a delightful warm dish of sautéed onions, buckwheat groats (kasha), and bowtie pasta. The name and the dish varnishkes as a whole appears to be a Yiddish adaptation of the Ukrainian vareniki, which were similar to pierogi. In The Encyclopedia of Jewish Food, the late Gil Marks proposes that the dish was developed in New York City in the late nineteenth century through cultural exchange with Italian pasta makers.
Everyone loves a good pasta recipe, especially when it's rich, velvety, and topped with toasty buckwheat. This is such a soul-warming comfort dish, perfect for fall and winter, that goes well with brisket, chicken, or fish. Every family seems to have a slightly different variation of this recipe, but it always has pasta, onions, and kasha. I invite you to try mine.
Did you know that the first major mistake humanity made had to do with food? It’s fascinating how much good and bad can come through eating. Get more Jewish food thoughts here.Â
Ingredients
- 4 tablespoons 60 mL oil
- 2 large onions or 4 medium chopped
- 16 ounces 1 Lb / 454 grams uncooked bowtie (Farfalle) pasta
- 2 cups 480 mL chicken or vegetable stock
- 1 cup 150 grams kasha (toasted buckwheat groats)
- 1 large egg at room temperature and beaten lightly
- Salt and pepper to taste
- Optional- chopped parsley for garnish
Nutritional Facts
Instructions
- In a medium size pan, heat oil over medium-high heat. Add the chopped onions and cook for 4 minutes, stirring occasionally.
- Season generously with salt and pepper and cook another 4 to 5 minutes, until golden brown. Remove onions to a bowl and set aside.
- Cook pasta according to package directions. Drain.
- Warm up the stock and keep it simmering.
- Beat the egg lightly and mix with the kasha so that the grains are well coated.
- Pour kasha into the pan you just used for the onions. Cook over medium-high heat for 2-3 minutes, stirring, to break apart any clumps.
- Add the boiling stock, cover and simmer until the stock is absorbed and the kasha is cooked through (10-12 minutes).
- Mix the pasta, onions, and cooked kasha together in the large pan. Use your own preferred pasta/kasha ratio. Taste and add salt and pepper if needed.
- Sprinkle with chopped parsley (optional) and serve warm.
Video
Notes
Pasta: Whole wheat pasta, elbows pasta.
Stock: Chicken, beef, vegetable, or water
Vegetables: Sautéed mushrooms
Seasoning: Garlic, garlic powder, onion powder, lemon juice
