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Kasha Varnishkes (Jewish Pasta)
Ingredients
  • subheading: THE PASTA:
  • 1 tablespoon salt
  • 1 pound farfalle (bow ties) or mini farfalle/farfalline
  • subheading: THE VEGGIES:
  • 6 tablespoons schmaltz (rendered chicken or duck fat), vegetable oil, margarine, or salted butter, plus more to taste
  • 4 yellow onions, roughly chopped
  • 8 ounces baby bella or white mushrooms, sliced (optional)
  • subheading: THE KASHA:
  • 1 cup medium-size granulated kasha (buckwheat groats, I use Wolff's brand)
  • 1 large egg, lightly beaten
  • 6 cloves (2 tablespoons) garlic, minced or pressed
  • 2 ½ cups broth of your choice (I use chicken, vegetable, garlic or mushroom)
  • 2 teaspoons seasoned salt, plus more to taste
  • 1 /2 teaspoon white pepper, plus more to taste
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