Spatzle

Steps

1. In a bowl, combine all-purpose flour, one large egg, salt, cayenne pepper, crème fraîche (or sour cream/yogurt), and whole milk.
2. Whisk the ingredients together until you have a smooth batter that drips slowly off the whisk but does not run off quickly. Adjust consistency by adding more flour if too thin or more milk if too thick.
3. Prepare a pot of salted water and bring it to a boil.
4. While the water is boiling, melt butter in a separate pan over medium heat until it toasts to a golden brown (or simply melts).
5. Using a standard cheese grater on its smooth side, push spoonful of batter through into the boiling salted water, using a spatula to guide the batter through.
6. Continue adding and pushing the remaining batter through the grater into the boiling water until all the batter is used up. The spätzle are done when they float to the surface.
7. Using a strainer, transfer the cooked spätzle from the boiling water directly into the melted butter or chosen sauce.
8. Return the pan with the spätzle and butter to medium heat and sauté for about one minute to allow them to absorb the nutty flavor. Season with salt if needed.
9. Turn off the heat and garnish with fresh herbs such as Italian parsley or chives before serving.