Make spätzle batter

1. Set a medium pot of heavily salted water to boil. Meanwhile, whisk together flour, milk, eggs and yolk, 1 tsp. salt, and 1 1/2 tsp. oil or melted butter. it will be a fairly thick batter, and it doesn’t need to be completely smooth.
2. Set aside while you make the mushroom mixture, or proceed with the cooking step, below.

Make mushroom-ramp mixture

1. Heat a large skillet over medium-high heat. Add enough oil or butter to coat the bottom of the pan. Add prepared mushrooms and ramp bulbs plus a pinch of salt, stirring frequently until all is tender, 3-5 minutes. Mushrooms will start by soaking up all oil and moisture in the pan, but will soon release liquid.
2. Once that liquid cooks off, they’re done! Stir in prepared ramp leaves, cooking for another minute or two until wilted. Add lemon zest and lemon juice. Taste and add salt and more lemon zest/juice as desired.

Cook spätzle

1. Press your spätzle batter through a spätzle maker or the holes of a colander directly into boiling salted water. The little dumplings will cook very quickly, so usually by the time I’ve gotten all the dough through the maker and moved the bowl and maker to the sink, it’s ready to remove from the water. The usual technique is to let it cook for just another moment or two after the dumplings have floated to the top of the water, but for a batch of this size I find it easier to coordinate removing them all at once.
2. Transfer cooked spätzle into a bowl using a slotted spoon, shaking them gently to remove excess water.
3. When they’re all in the bowl, add about 1-2 Tbsp. butter or oil, mixing thoroughly to melt butter (if using) and to mix the fat throughout. This will keep the spätzle from drying out and sticking to each other.

Assemble final dish

1. Combine mushroom-ramp mixture with spãtzle. Taste for salt, lemon zest and juice, and butter/oil. Freshly cracked black pepper, grated cheese, and chili flakes would be nice additions to consider as well!