Whether you consider them the world's smallest dumpling or the easiest free-form pasta, you'll love how easy it is to make this German classic. A mixture of flour, egg, salt, a pinch of cayenne, crème fraiche and milk comes together into a smooth batter. Push through a cheese grater into boiling water, and when done, strain and sauté in some brown butter. Delicious as is, topped with some freshly cut herbs, braised meat or whatever sauce you most enjoy! Get Chef John's recipe for Spatzle (aka Spaetzle).