Kasha varnishkes

One of the women in the World Cuisines group asked whether, if you have to substitute on the varnishkes, it's the bow-tie part or the egg part that's most important. I had to think about that. For me, definitely, it's got to be bow ties, so use farfalle if you can't find the egg noodles in your market. Serves 6-8 as a side, or 4 as a main course.

1 box Goodman's egg bow-ties, or 1 lb farfalle, prepared according to package directions
1 large onion, diced
1 Tbsp canola oil
1 cup kasha (medium granulation)
1 egg, lightly beaten
2 cups liquid (water, homemade or low-sodium canned chicken stock)
2 Tbsp butter, optional
1/2 tsp kosher salt, or more to taste
Black pepper to taste

In a small frying pan, sauté the onion in canola oil.  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 liquid, butter, salt and pepper to a boil. Set aside.

In another small pot over medium heat, cook the kasha, stirring constantly with a fork to heat and separate all the kernels, for about 1-2 minutes until all the kernels come apart. Remove from heat, and pour in the liquid and onions. Stir, then cover immediately and cook over low heat for 10 minutes, or until all liquid is absorbed. Transfer to a large bowl and mix with the egg bow ties. Serve hot.