Kasha itself, let's face it, tastes like nothing, or like nothing with a little dirt thrown in. But once it is cooked in chicken stock, lavished with caramelized onions that have been fried in chicken fat, if you're lucky, then folded in with bow-tie noodles, it becomes an ideal medium for sopping up flavors. Over the years, I learned that you have to coat the kasha with egg first, because that ensures the groats won't run together in a soggy mush, and each grain retains its integrity. A bit like macrobiotic rice, suitable for chewing hundreds of times. Me, I never masticate it more than once or twice, I am too eager to have that piquant union of bow-tie pasta, onion, and buckwheat swaddle my taste buds with each succeeding forkful.