Kasha Varnishkes (Bow Tie Noodles With Buckwheat and Onions)

This beloved Eastern European Jewish dish gets its savory richness from schmaltz.

Serves
8
Time
1 hour

PHOTO: MURRAY HALL • FOOD STYLING: THU BUSER

Published on December 2, 2025

The recipe for this classic Eastern European Jewish dish of caramelized onions tossed with bow tie egg noodles and buckwheat groats comes from author and essayist Phillip Lopate. When this dish originated in the 1880s, the egg noodles were made from scratch and shaped into bow ties, but store-bought bow tie egg noodles are now traditional; farfalle pasta also works well.

Featured in “In Praise of Kasha Varnishkes, My Childhood Comfort Food” in the October 2012 issue.

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Ingredients

1 cup schmaltz (rendered chicken fat) or vegetable oil
2 large onions, coarsely chopped
1¼ cups kasha (buckwheat groats)
1 large egg, lightly beaten
3 cups chicken stock
Kosher salt and freshly ground black pepper
1 lb. bow tie egg noodles or farfalle
4 garlic cloves, finely chopped
Coarsely chopped parsley leaves, for garnish

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Instructions

Step 1

To a large pot over medium heat, add the schmaltz. When it’s hot and shimmering, add the onions and cook, stirring occasionally, until softened and deep golden brown, about 40 minutes.

Step 2

Meanwhile, to a medium bowl, add the kasha and egg and toss until well coated. To a large skillet over medium-high heat, add the kasha mixture and cook until the egg is dry and the kasha is lightly toasted, about 2 minutes. Add the stock, season to taste with salt, and bring to a boil. Turn the heat to medium-low, cover, and simmer until tender, about 14 minutes. Remove from the heat and set aside.

Step 3

Bring a large pot of generously salted water to a boil. Add the noodles and cook according to package instructions until al dente. Drain and set aside.

Step 4

When the onions are caramelized, add the garlic to the skillet and cook until softened, about 1 minute. Add the kasha and noodles and cook, tossing, until heated through and coated in schmaltz, about 3 minutes. Season to taste with salt and black pepper. Transfer to a platter and garnish with parsley.

To a large pot over medium heat, add the schmaltz. When it’s hot and shimmering, add the onions and cook, stirring occasionally, until softened and deep golden brown, about 40 minutes.
Meanwhile, to a medium bowl, add the kasha and egg and toss until well coated. To a large skillet over medium-high heat, add the kasha mixture and cook until the egg is dry and the kasha is lightly toasted, about 2 minutes. Add the stock, season to taste with salt, and bring to a boil. Turn the heat to medium-low, cover, and simmer until tender, about 14 minutes. Remove from the heat and set aside.
Bring a large pot of generously salted water to a boil. Add the noodles and cook according to package instructions until al dente. Drain and set aside.
When the onions are caramelized, add the garlic to the skillet and cook until softened, about 1 minute. Add the kasha and noodles and cook, tossing, until heated through and coated in schmaltz, about 3 minutes. Season to taste with salt and black pepper. Transfer to a platter and garnish with parsley.