My mom, who grew up in the German community of Frankenmuth in Michigan,
used to make Spaetzle for Sunday evening suppers when I was a kid. She
didn't so much use a recipe as consistency of the ingredients.

Mix a batter of flour and eggs along with salt and pepper. Drop by the
spoonful into boiling water, broth, or soup stock. They are done when they
float to the top of the liquid. It could be eaten as a soup or the
dumplings could be spooned out and then fried in butter to brown them. I
liked them all. I have also heard of making smaller finer spaetzle noodles
by putting the batter in a colander and pressing it through the holes into
the boiling liquid.

Hope this helps!

Janet


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