Never say no to breakfast pasta

By MyRecipes
Updated March 05, 2018
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Credit: Photo by bonchan via Getty Images

There have been times in my life, particularly on cold mornings before the radiators have fully kicked in, when all I want to eat is a large bowl of breakfast pasta in the form of buttered noodles. If you too have experienced this, you need kasha varnishkes in your life. Kasha varnishkes is essentially buttered noodles, evelated. Buttered noodles 2.0, if you will. Rooted in, you guessed it, noodles (of the bow tie persuasion), kasha varnishkes also boasts chewy buckwheat groats and schmaltzy caramelized onions. The name is pretty self-explanatory—if you are familiar with Yiddish. Kasha is another term for buckwheat and “varnishkes” means bow-tie pasta. This breakfast pasta is hearty and the ideal meal to eat on the couch with a bowl balanced on your belly.

To make it, rinse 1 cup buckwheat groats in a fine mesh sieve for 2 minutes, then spread on a kitchen towel to dry.

Thinly slice 1 large white onion. In a large skillet, saute the onion in 2 tablespoons of schmaltz (also known as chicken fat) or butter, continuing to cook until soft and golden-brown. Scrape the onions onto a plate and set aside, but hang onto the skillet.

While the onions are cooking, boil 1 cup of farfalle (that's bow-tie pasta) in salted water for a few minutes less than the time recommended in the directions on the package. You’re looking for pasta that still has a bit of firmness to it. Drain the pasta and set it aside when it’s finished cooking.

Beat an egg in a small bowl, then mix in the buckwheat groats. Scrape the mixture into the skillet and cook over medium heat until the grains have separated. Stir in 2 cups of low-sodium chicken stock and bring the mixture to a boil. Season with ground pepper and reduce the heat to low. Cover the pan and simmer the mixture for 10 minutes, or until the liquid has reduced.

After the liquid has reduced, stir in the caramelized onions and cooked pasta. Taste the kasha varnishkes and add a good pinch of kosher salt and enough black pepper to make you happy.

Serve kasha varnishkes with a handful of freshly chopped parsley and a drizzle of olive oil.