• 12 cup all-purpose flour, plus more to adjust
  • 1 large egg
  • 12 tsp kosher salt
  • pinch of cayenne
  • 1 tbsp creme fraiche, sour cream, or yogurt
  • 3 tbsp almond milk


Make the batter

  • Add all ingredients to a medium–large mixing bowl
  • Whisk together until you get a batter that drips slowly off the whisk (not runny)
    • Add flour if too runny, almond milk if it’s too thick


  • Bring a large pot filled with salted water to a boil
  • Brown some butter in a medium skillet for finishing
  • Use a handheld cheese grater as a forming tool
  • Pour batter on top of the underside and push through with a spatula into the water
  • When the Spaetzle float, they’re done
  • Transfer with a spider to the browned butter
  • Saute Spätzle for ~a minute