Kittencal's Buckwheat and Bow Tie Pasta

“If you are a lover of buckwheat then you will love this dish! --- make certain to brown the onions very well and toast your buckwheat well also, it really make a huge difference in the flavor to this dish, and using another onion, won't hurt, add in lots of fresh ground black pepper --- I keep cooked browned onions in my freezer just to make this dish, it saves a lot of time, my family loves this, hope you do also ;-)”

Ingredients Nutrition


  1. Heat 3 tablespoons butter with 1 tablespoon oil in a large heavy skillet over medium heat (a large cast-iron skillet works great for this!) add in onions, cayenne pepper and 1 teaspoon sugar; cook stirring until the onions are well browned, this should take about 15 minutes (adding in the garlic the last 2 minutes of cooking) remove to a bowl and set aside.
  2. To the same skillet heat 1 tablespoon oil over medium heat; add in buckwheat and egg; stir constantly until until the buckwheat is well toasted (this might take about 8-10 minutes).
  3. Slowly add in hot broth or boiled water, mix with a spoon, then cover and simmer over low heat until all the broth is absorbed (about 10-15 minutes).
  4. Return the onion/garlic mixture back to the skillet; mix to combine with the buckwheat.
  5. Add in black pepper and season with salt.
  6. Mix in the cooked bow-tie pasta.

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