I normally smear the dough on a cutting board and use a spatula to push it off into the simmering water. This method works great, but I'd like a way to have more uniform/smaller spaetzle. (Ok, and my mother-in-law is coming for a visit and I want my spaetzle to look pretty.) Any suggestions?
If you can mix things, you can make this (giant! Midwest-sized!) cheese ball.
A Ball of Cheese the Size of the Midwest
Genius Chocolate Chip Cookie Brittle
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