On Sat 12 Mar 2005 12:33:40p, Jude wrote in rec.food.cooking:

> I've only had the boxed ones.......someone post a recipe for homemade,
> please?

I've made this recipe from JOC many times. There are others, some
including potato. All good. This one is very basic and I've never had a
failure.

Spaetzle

2 eggs
1 1/2 cups flour
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon baking powder
(a small grating of nutmeg) (optional, I leave this out)

Beat these ingredients well. Drop small bits of the batter from a spoon
into simmering salted water or stock, or put the batter through a colander
or a sliding cutter. Spaetzle should be light and delicate. Try out a
sample and if it is too heavy, add water to the batter. Simmer them until
they are done and float to the top. Drain them, place them in a dish and
toss with browned butter or browned bread crumbs.

Note: If using later, after draining, cover with cold water. Drain
thoroughly and rewarm with butter in large pan, stirring gently.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974