1. In a small bowl, mix the kasha with the beaten egg. Be sure all the grains are covered with egg. Place a medium frying pan on medium-high heat.
2. Add the kasha to the pan and, using a wooden fork, flatten it out a bit, stirring and moving it about the pan until the egg dries and the grains have mostly separated. Set aside.
3. Place a pot of salted water on to boil for the pasta bow ties. (Do not cook them yet.)
4. In a 4-quart heavy stove-top covered casserole, heat the chicken fat or oil and saute the onions until clear. Add the Chicken Stock and bring to a boil. Add the salt and pepper and the reserved kasha. Stir a bit and cover.
5. Cook over low heat, stirring now and then, until the kasha is tender, about 10 minutes. If it is not done to your taste, cook for a few more minutes.
6. In the meantime, boil the pasta just until tender. Drain well and stir into the kasha. Serve hot.
