Crack <quantity>3</quantity> eggs into a large mixing bowl

Add <quantity>135<unit>ml</unit></quantity> of buttermilk

Add <quantity>1<unit>tbsp</unit></quantity> of whole grain mustard. Whisk to combine

Add a total of <quantity>250<unit>g</unit></quantity> of all-purpose flour in two batches. Whisk each batch for 1m, until thick and gluey

Bring water to a simmer in a large pot over high heat

Prepare an ice bath in a bowl

Place a perforated hotel pan over the pot. Pour the batter and quickly push it through the holes with a bowl scraper. Cook until the spaetzle floats

Transfer directly to the ice bath to cool completely

Strain the spaetzle. Return it to the bowl

Mix <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil into the spaetzle

Spread the spaetzle over a tray lined with a kitchen towel

Refrigerate the spaetzle for 30m, until slightly firm

Add <quantity>1<unit>tbsp</unit></quantity> of olive oil to a heavy-bottomed pan over high heat

Spread ⅓ of the spaetzle in a single layer at the bottom of the pan. Do not stir until crispy and golden on the bottom

Add salt and pepper to taste

Add <quantity>½<unit>tbsp</unit></quantity> of butter. Toss to coat the spaetzle

Add the juice of <quantity>½</quantity> lemon

Transfer to a bowl and repeat the process until all the spaetzle is sautéed

Finish with manchego cheese to taste. The buttermilk spaetzle is ready

Eat it with your favorite vegetable or meat. Or even try it cold as a complement to your salad!