1 box egg bow-tie noodles, or 1 lb farfalle, prepared according to package directions, drained and set aside
1 large onion, diced
1 Tbsp canola oil
1 cup kasha (medium granulation, or whichever you prefer)
1 egg, lightly beaten
2 cups water
2 Tbsp butter, optional
1/2 tsp salt, or more to taste
Black pepper to taste
In a small frying pan, sauté the onion in canola oil until the onion is quite soft and brown. Set aside.
In a bowl, mix the kasha and beaten egg with a fork until all of the kernels are coated with the egg. In a small pot or in the microwave, bring the water, butter, salt and pepper to a boil. Set aside.
In another small pot over medium heat, cook the kasha (do not add oil or butter), stirring constantly with a fork to heat and separate all the kernels, for 1-2 minutes until all the kernels separate (the cooked egg on the outside of the kernels helps keep them apart). Remove from heat, and pour in the liquid and onions. Stir, then cover immediately and cook over lowest heat for 10 minutes, or until all liquid is absorbed. Transfer to a large bowl and mix with the noodles. Serve hot.