Bring a large pot of lightly salted water to a boil, then reduce to a simmer.
NOTE: It is important that the water be simmering rather than a rolling boil when cooking the spaetzle.
Place the batter in a spaetzle press (maximum 2/3 full); hold and press over the pot so the batter drops into the simmering water.
TIP: The length of the noodles can be controlled by up and down movements of the press. If you want long noodles slowly move in a circular motion while pressing, or put on the press right on the edge of the pot and press completely with uniform speed. If you want shorter spaetzle, move repeatedly upwards, while pressing the spaetzle, so that the dough strands break.
Once the entire batch is finished, let stand in the colander for 10 minutes, and then spread the spaetzle onto a baking sheet to dry further. Let the spaetzle sit for at least 1 hour.
NOTE: Some cooks prefer to leave the noodles in the colander to fully drain.