OK, I made a batch today. Pretty good. The recipe is from the Second
Avenue Deli and is on my web page. Pictures, too.

OK, here's the recipe. I made half. And even measured (most of) it.

Kasha Varnishkes
Second Avenue Deli recipe

1-1/2 cups uncooked kasha (buckwheat groats, coarse cut)
2 eggs, beaten
1/4 cup corn oil or schmaltz
5 cups chopped onion
3/4 pound (12 ounces) bow tie noodles (varnishkes)
2-1/2 teaspoon salt

Preheat oven to 350 degrees. Mix kasha and eggs thoroughly, and bake
mixture in a shallow pan for 20 minutes. (I spread it out on a pizza
pan. Those babies got very toasty but not burned. I was sweating
bullets for a few minutes.)
Heat corn oil (I used olive) in a large skillet, and saut onions,
stirring occasionally, until well browned. Remove to a bowl, retaining
cooking oil with onions (there wasn't any excess oil to retain).
Boil 6 cups of water in a large stockpot. Remove kasha from oven, stir
into the boiling water, and simmer for 15-20 minutes, until all water
has evaporated. (I used too much water, boiled for 20 minutes and
drained it. Too soft.) When you're through cooking the kasha, break up
clumps with a fork. (I broke it up before I put it in the water.)
While cooking the kasha, in a separate pot boil the bow ties in water
for 15-20 minutes, until fully cooked. Drain and rinse.
Mix everything together, including salt, and serve.

They're good but not as greasy as those at the Deli. Would schmaltz
have made a difference in that regard? (Serious question. SmartAsses
may refrain from responding -- got that, BOBS?)
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.