Celery Free Spaetzle
Spaetzle is one of those deeply comforting dishes that feels like a warm hug in pasta form — soft, pillowy little dumplings with just enough chew, finished in browned butter until the edges turn golden and slightly crisp. The ingredient list is beautifully short: flour, eggs, milk, a pinch of nutmeg, and butter, which means there's nothing hidden in here to worry about. No celery, no celery seed, no vegetable blends that sneak it in — just honest, simple pantry staples doing exactly what they're supposed to do. The nutmeg adds a subtle warmth that makes the whole dish taste more complex than the effort involved, and that browned butter finish is genuinely next-level. A spaetzle maker speeds things up, but a colander with large holes works just as well if you don't have one. Scatter some fresh parsley over the top for a little color and brightness, or skip it and let the buttery, golden dumplings speak entirely for themselves. This is the kind of side dish that quietly steals the show at the dinner table.
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Learn more →Ingredients
4 servings
- 2 cups all-purpose flour
- 1 tsp salt
- ¼ tsp freshly grated nutmeg
- 3 large eggs
- ¾ cup whole milk
- 3 tbsp unsalted butter
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Whisk together the flour, salt, and nutmeg in a large bowl. In a separate small bowl, beat the eggs with the milk until combined. Pour the egg mixture into the flour mixture and whisk until a smooth, thick, pourable batter forms — it should fall from the whisk in a slow, steady ribbon. Let the batter rest at room temperature for 10 minutes.
- 2
Bring a large pot of well-salted water to a boil over high heat.
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