Making Spaetzle with the Spaetzle Hex (step-by-step)
	The batter should be fairly thick, as you can see from this picture and the next. This consistency is such that it won't flow through the holes of the spaetzle-maker unless it is cranked. This gives you full control of how much spaetzle is cooking in the pot at any given time. Also, this allows control over how long you want your spaetzle. <-----<<<
With the aid of a spatula, simply fill the Spaetzle Hex with batter. The recipe usually makes enough dough to do this three or four times. As noted above, the thickness of the dough helps to keep it from flowing through the holes in the bottom of the spaetzle maker. >>>----->
	Make sure your water is boiling before cranking the Spaetzle Hex. As you crank, the ribbed roller forces the spaetzle dough through the holes in the bottom of the Spaetzle Hex. You have full control over how long you want your spaetzle. Two or three cranks is recommended for length. <-----<<<
Generally, once the spaetzle begins to float (2-3 minutes) it means it is cooked. Using a slotted spoon, scoop out and drain the spaetzle before placing it in a serving dish. Some people advocate dipping the spaetzle in cold water first, but this is simply a personal preference. Stir in a little butter or margarine to keep them from sticking together. >>>----->
	Once you've made all the spaetzle you want, serve it up with your favorite meat dishes. Here it is served with mushroom chicken and cauliflower. <-----<<<

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