Combine all the dairy ingredients and mix. Combine all of the wet ingredients and add them to the dry ingredients in a steady stream, while mixing. Once the ingredients are combined use a whisk and beat well to develop the gluten. Let the flour rest for a half-hour.
Heat a pot filled 2/3 full of salted water. Bring to a boil with a perforated pan on top. Pour a small amount of the batter into the perforated colander on top and work it through the holes with a scrapper.
Let the spatzel cook for about one minute. Remove with a strainer and shock in salted ice water. Remove from the ice water and allow to dry slightly on absorbent paper towels. Store in Refrigerator.
For service, sear the spatzel in whole butter. You will want to develop color without burning. Turn only once.