Had to make spaetzle for 75 the other day, but I'm not happy with the way it turned out. It's been a while since I've had to make it anywhere other then at home. The end product had the look of scrambled eggs, rather then the distinct nubblets you're supposed to get. It tasted ok, and was a bit softer then I think it should have been. I think I might have been over loading the kettle w/ batter because the batter looked almost like it was 'pooling' on top of the water. It also lost its boil fast. I was using a ~60qt stock pot about half full of salted boiling water, and forcing the batter through a perforated hotel pan. I guess I was using maybe 2 qts of batter per batch. Am I right in thinking that the way to correct this problem is to drop less batter per batch and use more water in the pot?