it's getting cold here in Nebraska and thoughts of steaming soup come
to mind.
If you have a pasta, noodle, dumpling or spazel recipes you would like
to share. I am interested in a variety of the home made stuff.
Flavored with tomatoes, spinach, etc. Plain, chewy or fluffly. What
is your favorite recipe?
Thanks Judy the farmwife

In article om>,
"farmwife" > wrote:

> it's getting cold here in Nebraska and thoughts of steaming soup come
> to mind.
> If you have a pasta, noodle, dumpling or spazel recipes you would like
> to share. I am interested in a variety of the home made stuff.
> Flavored with tomatoes, spinach, etc. Plain, chewy or fluffly. What
> is your favorite recipe?
> Thanks Judy the farmwife

Hi, Judy
Seems like these were recently discussed here so an advanced Google
groups search should turn up the threads and posts. I plugged in
spaetzle (word/s to search) and rec.food.cooking (group) and got 193
hits. I only looked at couple -- there are many threads. Using
halushky instead of spaetzle got 93 hits. You'll have to read through
the threads to get what you want -- but they can be kind of interesting.

Or do a regular Google search using <recipe halushky or spaetzle>.
You'll get lots of options.

You mention soup but I almost never use halushky in soup. They are a
side dish to accompany meat. I *have* made them for soup when I wanted
something homemade for soup. For soup, I'd use less flour (and less
liquid) so that the batter would be quite thick and the resulting
product have more tooth.

There are lots of Czechs in Nebraska * find a stara baba who'll show you
the ropes.

Hope this helps.

Here's a recipe for halushky that I've posted many times:

Halushky - Without Potatoes

Recipe By: Barb Schaller - Posted to rec.food.cooking 1/11/00
1 egg
3/4 cup flour (seems like it should be more than that - a cup,
maybe)
1/4 teaspoon salt
pinch baking powder
1/4 cup milk

Mix egg and flour, salt and baking powder. Stir in sufficient milk to
make a thick batter. Push through struhadlo into boiling water and boil
about a minute after they rise to the top (fast). Drain and serve.

Serve with chopped green onion and butter, or fried cabbage, or cottage
cheese. I made them this way in January, 2000, with great satisfaction.
‹‹‹‹‹
Notes: Flour and milk measurements are approximate. Have to feel your
way through it.
_____
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog -
1/11/2007,Pork Tenderloin and Oven Roasted Potatoes
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

"farmwife" > wrote in message
ps.com...
> it's getting cold here in Nebraska and thoughts of steaming soup come
> to mind.
> If you have a pasta, noodle, dumpling or spazel recipes you would like
> to share. I am interested in a variety of the home made stuff.
> Flavored with tomatoes, spinach, etc. Plain, chewy or fluffly. What
> is your favorite recipe?
> Thanks Judy the farmwife

Hi Judy,
I just made a boatload of gnocchi which can be served with innumerable
sauces, etc.

You could also check any number of the "cookbooks" on this site:

http://www.recipezaar.com/cookbooks/tags/pasta

TammyM