What to CookEastern European

My Grandma’s Second Husband’s Favorite Pasta

11 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

I call it kash varn, short for kasha varnishkes, my grandma’s second husband’s favorite pasta. Kasha is buckwheat groats—roasted, not raw—a Baywatch-tan version of their sea-foamy former selves. Cook those, toss with bow-tie noodles and, the best part, lots of caramelized onions. At its most traditional, kash varn needs no more than that. But in my family, we can’t help but gild the lily—with mushrooms and parsley—two additions you’ll find in a lot of places, but not everywhere.

“Why don’t some people add mushrooms?” I wondered to my grandma, the kash varn queen, as I was boiling buckwheat. She was drinking her vodka on the rocks—in a wineglass, always in a wineglass—splash of water, bit of brine, many olives. It was dark outside and the kitchen smelled like chestnuts. She shrugged: “They’re purists.”

What could be better than bow ties and buckwheat?
What could be better than bow ties and buckwheat? Photo by Rocky Luten

Which, apparently, we are not. Years before this, I had another kash varn moment with my grandma: She smiled, I remember, shut her eyes, and said, “Bob loved this.” Really? “Loved.” Bob is a man I never met, but might as well have. He died a few months after my brother was born, a few years before I was. I’ve heard about him, in patches and threads, like piecing together a quilt, my whole life.

I know that Bob was exceedingly warm, but also that he enforced a strict, must-wear-shoes policy at the dinner table. I know that he had a big laugh—I saw it once, on a videotape—and that he made everyone else laugh. I know that his favorite chair was the one now in the corner of my parents’ living room. I know that he wasn’t my mom’s father, but her dad, and that those two can be separate while also the same. And I know that he was the love of my grandma’s life. He adored her. And kash varn.

Reform Jewish Penicillin
Reform Jewish Penicillin

If my family’s rendition is untraditional, my own is even less so—streamlined in places, stretched in others—not the version that Bob was used to, but one that he would love, at least I hope, all the same. Here’s what I did:

  • Extra-virgin olive oil instead of schmaltz. Because it’s what I always have on hand. Of course, if chicken fat just happens to be nearby, yes please. You could do butter, too, or some combination of the three.
  • A new way to kasha. Kash varn recipes often coat the buckwheat in beaten egg or egg white, to encourage separation and fluff, then cook 1 part grains to 2 parts water, much like rice. I wanted to streamline this—also, produce more consistent results. Sometimes the absorption method worked for me. Other times, mushy gloop. Martha Rose Shulman talked about her own similarly “tenuous relationship” with kasha for the New York Times. Her solution: cracked buckwheat, almost like bulgur (the only catch, this is tougher to find). My solution: boiling the grains in a large volume of salty water, like pasta. Healthyish cookbook author Lindsay Maitland Hunt wrote all about this game-changing technique for us just a couple months ago. It works wonders here.
The Game-Changing Tip That Will Shave Precious Time Off of Meal Prep
The Game-Changing Tip That Will Shave Precious Time Off of Meal Prep
  • Roast those mushrooms. If we’re caramelizing the onions on the stove, why not just add the mushrooms to that pan? A couple thoughts: If we’re caramelizing the onions, then sautéing the mushrooms, all in the same pan, that’ll take longer. We also don’t want to crowd the mushrooms. By roasting, these two components can work simultaneously. Plus, the mushrooms can spread out and do their thing, becoming deeply browned and flavorful.
  • Add salty, starchy pasta water at the end. This Italian pasta trick is especially welcome here, where there isn’t much else going on besides your chosen fat. The pasta water helps create a pseudo-sauce, for the noodles and kasha and onions and mushrooms to drink up, then have a good time. You will, too.
Kasha Varnishkes

Kasha Varnishkes

Emma Laperruque Emma Laperruque
Serves 6
  • 3 tablespoons kosher salt, plus more as needed
  • 1 1/4 cups kasha (roasted buckwheat groats)
  • 7 tablespoons extra-virgin olive oil, plus more as needed
  • 3 large yellow onions, chopped (about 6 cups)
  • 2 pinches freshly ground black pepper, plus more to taste
  • 10 ounces baby bella mushrooms, thickly sliced (about 3 1/2 cups)
  • 1/2 pound bow-tie noodles (farfalle)
  • 2 large garlic cloves, minced or Microplaned
  • 3/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped chives
Go to Recipe

Have you tried kasha varnishkes before? Let us know what it was like in the comments!

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Jewish, Pasta, Grains, Mushroom, Onion, Comfort Food