Mix all ingredients except for the water in a food processor.
Drizzle in the water until it forms a batter slightly thicker than cake batter.
Bring a pot of water to a boil.
Season with salt (slightly less than you would for pasta water).
Using a spaetzle maker, grate the batter into the water (sometimes a single-sided cheese grater can work if you do not have a spaetzle maker) in batches. This recipe will be 2-3 batches.
When the spaetzle float to the surface, remove with a slotted spoon onto a sheet pan coated with a little oil or butter.
Refrigerate immediately until completely cooled.
When all the batches are done and the spaetzle is chilled, warm a large saute pan over medium heat.
Add butter or olive oil and let heat for 30 seconds.
Add the chilled spaetzle and saute for 1-2 minutes, shaking the pan until browned and crispy on all sides.
