This is for Barbara Hines. Most likely the pasta you are referring to is
called Spaetzle which is a loose pasta dough (German) pressed through a
sieve directly into boiling water and served as a side dish. Here is a
basic recipe I found.

Spaetzle (Spaetzle)

2 cups all-purpose flour
1 teaspoon salt
2 eggs
3/4 cup milk

Stir together the flour and salt. Combine eggs and milk; stir into the fl
our mixture. Pour the batter into a sieve or colander while over a large
saucepan or pot (with a diameter of at least 20 cm or 8 in) of boiling,
salted water. Take care to let the extruded pieces of dough (the Spaetzle
) fall into the slightly bubbling water and let them cook for
approximately 2-3 minutes. Generally, Spaetzle swimming on the surface are
sufficiently cooked and may be gathered with a large slotted spoon,
drained and placed into a serving dish. Stir in some melted butter or
margarine to keep the Spaetzle from sticking together and garnish with
some bread crumbs Serve with nearly any meat dish. Spaetzle is great with
gravy, sauces or just plain. You can purchase a dispenser made
specifically to produce Spaetzle.


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/