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This recipe was uploaded by CarolineB
Bring a big pot with water to boil and then(!) add salt.
Very traditionally it is to hand-scrape the spaetzle into the boiling water by using a cutting board and a knife or palette. But I use my Spätzlehobel, you could use a colander with rather big holes instead. Just let some tbsps of the dough drop into the boiling water.
The spaetzle are done, as soon as they begin to swim on the surface. Remove them from the boiling water and start again until all dough is used up. If you serve it as a plain side dish, you may want to fry the spaetzle gently in a bit of butter.