Recipe courtesy of Michael Symon
30 min
10 min
6 to 8 servings


  • 3 cups flour
  • 1 teaspoon salt
  • 2 eggs beaten
  • 1 cup milk
  • 1 tablespoon butter
  • 1 pound smoked ham, diced
  • Poached celery, recipe follows
Poached Celery:
  • 6 celery hearts
  • 2 tablespoons butter
  • 1 cup white wine
  • Salt and pepper


Sift the flour and salt into a bowl. Make a well and mix in eggs and milk.

Bring a saucepan of water to a boil. Dampen a plastic cutting board and place dough mixture on it. Cut off strips of dough into water and cook for 3 minutes.

Drain spaetzle, rinse under cold water, and set aside.

In a large skillet heat up butter and saute spaetzle until lightly brown. Toss with smoked ham and garnish with poached celery.

Poached Celery:

Cut hearts in half lengthwise. Boil celery in salted water until fork tender, about 5 minutes and shock in cold water. Warm up butter in saute pan and saute celery until golden brown, about 2 minutes over low heat. Add white wine, salt, and pepper and simmer for 5 minutes. Serve alongside spaetzle.



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Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

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