Making ahead can the spaetzle be frozen or refrigerated before sautéing with mushrooms

Thank you !!! Will make it fresh for guests but then save just a small amount and cook it up later and let you know how it turns out. Thanks again

Spaetzle is essentially pasta and I've never encountered a pasta that was memorably delicious when cooked, frozen, and reheated.

That said, many restaurants will precook these, shock in an ice bath, store in the refrigerator, and reheat individual portions to order.

The biggest problem with freezing would likely be the risk of having clumps of spaetzle. This could be minimized by making freezing the spaetzle individually (basically a poor man's IQF "Individual Quick Frozen") but this won't scale well for the average home freezer. I would then toss the portion to be reheated (still frozen) directly into a pot of hot water just enough to warm through. Defrosting frozen spaetzle in advance will likely result in a gooey mess.

As aargersi suggests, you should try a couple of test batches and decide yourself whether the final result is sufficient in quality for *YOUR* dinner table.

I think after you rinse them in cool water you could separate them on wax paper and freeze but I also would test drive that because I’m not sure what the reheat will do to the texture. Do you have time to make a batch, cook half as directed and freeze the other half so you can compare?