Step 1

Preheat oven to 325 degrees F. In a small bowl, mix together kasha, beaten egg, ¼ tsp of salt and a dash of black pepper.

Step 2

Stir with a fork until the kasha is well coated. Spread mixture into a small oven-safe nonstick skillet in an even layer.Place in the oven and let the mixture cook for 15-20 minutes until it's dried all the way through. This will “toast” the kasha.

Step 3

As the kasha is toasting, heat 2 tbsp schmaltz, butter, or olive oil in a large skillet or sauté pan over medium. Fry the diced onions for 15-20 minutes, stirring often, until they are very tender and caramelized golden brown. Reserve both the onions and the oil.Meanwhile, boil 3 cups of water and ¼ tsp of salt in a medium saucepan for the kasha. In a separate pot, boil about 8 cups of salted water—this is for your bowtie pasta.

Step 4

Remove the kasha from the oven and break it apart completely with a fork, separating all the chunks into small pieces.

Step 5

Pour the kasha into the medium saucepan with 3 cups of boiling water and stir. Cover the pot, reduce heat, and simmer for about 15 minutes. Check periodically to make sure the kasha isn't becoming overly dry or burning.

Step 6

When the kasha is nice and fluffy and the water is fully absorbed, after about 15 minutes of cooking, remove from heat and fluff with a fork. Break apart any clumps that may have formed.

Step 7

Pour the cooked kasha and the sautéed onions with oil over the pasta. Add the remaining 3 tbsp of schmaltz, butter, or oil to the pasta.

Step 8

Mix all ingredients together until well combined. Add more schmaltz, butter, or oil, if desired, to moisten the pasta. Season generously with salt and pepper. Serve hot. Garnish with chopped fresh parsley, if desired.