-
1
Mix the lightly beaten egg with the kasha until well mixed.
-
2
Meanwhile preheat a large pot on the heat until very hot.
-
3
It has to be very hot!
-
4
Throw in your kasha and toast, stirring to mix all the groats and make sure the kasha is nice and tasty.
-
5
While all this is going on, put some water in a pot and bring to the boil.
-
6
Remove a little bit of it, about 1 cup, and mix your stock cube in it.
-
7
Make sure the stock mix is a little on the salty side.
-
8
Put your pasta in the remaining boiling water and cook according to package instructions.
-
9
When the kasha is toasty throughout and dry with no wet egg, then throw in the stock cube mix.
-
10
Its going to sizzle, so be careful.
-
11
Quickly cover, lower the heat to medium low, and cook for 20 minutes or till the groats are tender.
-
12
Meanwhile, in the oil, fry up the onion till nice and brown and caramelized.
-
13
Feel free to add as much onion as you like but dont skimp on the onionit adds to the deliciousness.
-
14
Mix up the fried onion with the cooked kasha, then mix in your bowtie pasta.
-
15
Loosen with some of the pasta water if its on the dry side.
-
16
Season to taste with salt and pepper.
-
17
Serve hot.
