Doing a German-themed dinner for 30. How do I keep the spaetzle from clumping?

PS When I make Spätzle in Germany, I use a specially formulated flour--Spätzlemehl. If you can find that here, I recommend it--or you can make your own by combining one part semolina to two parts all purpose flour--i.e. 1/2 cup semolina to 1 cup flour. Be sure to let the dough rest for about 15 minutes after you mix it up. Letting it rest and using Spätzle flour will make a lighter, better Spätzle.

I would cook the Spätzle the day before. On the day of the dinner, melt butter in cast iron frying pans, add some onions, fry until soft, then add the cold Spätzle. Toss to break up and coat with butter. You may need to add additional salt. Fry the Spätzle until a golden brown crust forms. You can hold them like that and the re-heat on a gentle flame.

Thanks, I'll do that. I guess I'm also thinking about how to keep them warm as well as not clumping during the time it takes people to serve themselves. Would you put the cooked, buttered spaetzle in a pot over simmering water?

Toss them with butter.