- 4 tablespoons butter, plus 1 tablespoon
- 2 cups all-purpose flour
- Kosher salt and freshly cracked black pepper
- 4 eggs
- 1/3 cup water
- 1 cup whole milk ricotta
- 1 tablespoon fresh thyme leaves, chopped
- Bring a large pot of salted water to a boil over medium heat.
- Melt the 4 tablespoons of butter in a large skillet and reserve.
- Brush the interior of a large bowl with the remaining 1 tablespoon of butter and set aside.
- Whisk the flour and salt and pepper, to taste, together in a large bowl.
- In a medium bowl, whisk the eggs and water well and fold in the ricotta and thyme.
- Pour the wet ingredients into the flour and whisk well until smooth.
- The batter should be the consistency of a thick pancake batter; add more water, if necessary.
- In batches, with a large rubber spatula, hold a colander with medium holes over the boiling water and push the batter through the holes into the water.
- Cook each batch until they all float, about 1 minute.
- Using a large strainer or slotted spoon, lift them out of the water, shake off the excess water, and drop them into the buttered bowl.
- Continue cooking spaetzle, tossing in the buttered bowl to keep them from sticking.
- Bring the skillet with the melted butter to a simmer over medium heat and cook until the butter begins to brown a bit.
- (The milk solids will turn golden brown in the bottom of the skillet.)
- Add the spaetzle and toss well to coat in the browned butter.
- Transfer to a serving bowl and serve immediately.