Sylvia Peck's Kasha and Bow Ties

1½ c. buckwheat groats (medium)
1 egg
2½ c. boiling water
1½ tsp. salt
c. ground "grevenes" or two large onions (chopped) sautéd until brown
box of small bow tie pasta

Mix groats  and eggs in a sauce pan over low heat until the grains separate. Add the water and salt. Cover and cook over low heat 15 minutes, until all of the water has been absorbed. Add "grevenes" or onions and mix thoroughly. If dry, add a little chicken fat. Boil bow ties in salt water until tender. Drain off water and mix with groats. Serve hot.