ah, spatzle! the comfort food of my youth! joe has many fine recipes here---i would only add that you can add mustard or cheese to your batter before you cook them.

and i would definitely consider investing in a spatzle maker,a device thatrests on top of your pot of boiling water and has a little basket the rides back and forth across a metal surface dotted with medium-sixed holes. they are very inexpensive (about $6.00 around here) and are a vast improvement over trying to scrape the batter off a cutting board into the water, the way my grandma made them. if you can't find the spatzele maker, i would pound a hearty number of good-sized nail holes in a metal pie pan and press the batter through those holes with a rubber spatula or dough scraper.