Bring a large pot of salted water to a boil. Set a colander with large holes over large pot of boiling water (note colander should be high enough so that steam doesn't cook batter in colander). Place batter in colander and force it through the holes using a spoon. Once batter drops into boiling water it will form into mini noodles/dumplings. After spaetzles float to the top of the water, remove wit a skimmer and cool quickly in cool water. Drain spaetzle in a colander and refrigerate covered until ready for service. To serve: Place a large sauté pan over medium heat, and add butter. Once butter is melted add spaetzle and sauté until heated through. Remove from heat and salt and pepper to taste. Serve immediately with your favorite pork or veal dish (I recommend as an accompaniment for Weiner Schnitzel.)
