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Recipe by
Kasha Varnishkes is a traditional Jewish dish made with toasted buckwheat and egg tagliolini. Originating in Eastern Europe, it is appreciated for its rustic, nourishing flavor.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Beat the egg with the toasted flakes and a pinch of salt
Step 2 of 6: Pour the mixture into a pan and cook it, stirring often, for a few minutes
Step 3 of 6: Bring the broth to a boil and slowly add the egg and flakes mixture; add 30 g of margarine, cover, reduce the heat and simmer for 20 minutes
Step 4 of 6: Sauté the chopped onion in the remaining margarine until softened
Step 5 of 6: Cook the tagliolini in salted water
Step 6 of 6: In a large bowl combine the broth, onion and pasta and serve
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Gluten and Eggs
In gray: not detectedDetected
| Average values | Per serving90 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 887 kJ212 kcal | 985 kJ236 kcal |
| Fat | 8.09 g | 8.99 g |
| of which saturated fatty acids | 3.21 g | 3.57 g |
| Carbohydrates | 28.27 g | 31.41 g |
| of which sugars | 2.48 g | 2.75 g |
| Fibre | 3.66 g | 4.07 g |
| Protein | 6.13 g | 6.81 g |
| Salt | 0.16 g | 0.18 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
