First thing you want to do is heat up a pot of water over high heat until its boiling

In a bowl make the batter. Mix together the eggs, Ricotta cheese, lemon zest, fresh thyme, salt, and pepper until smooth. To the wet ingredients add the flour and stir until combined. Add 1/3 cup water and mix. You want the batter to be thin like pancake batter. If it doesn’t look thin enough add the rest of the water and combine

If you have a spaetzle maker use that but if not use a colander! Every kitchen has one so you have no excuse to not make this. Put the colander over the boiling water, making sure not to let the bottom of the colander touch the water

Ladle a scoop of the batter and put in the bottom of the colander. With a spatula work it through the holes. Once most of the batter has been pushed through take away the colander to expose the beautiful little spaetzles!

If they’re floating.. that means they’re cooked and ready to go. They will take about 1 minute to cook which makes this an amazing side dish. Take a slotted ladle and transfer them to a bowl. Continue doing this until all the batter is cooked

While they are cooking put the 3 tablespoons of butter in a large pan over medium high heat. Let the butter cook and start to get brown. You want to make sure that you don’t burn the butter! This will happen very fast and as soon as you see the butter start to brown turn off the heat

Once the butter is ready add the spaetzle and toss everything together to make sure that they are all coated with that buttery, nutty deliciousness. Add a little salt and pepper and you’re ready to go! How easy is that??