You can freeze German Spaetzle before or after cooking them. To freeze them before cooking, shape the dough into small logs and wrap them in plastic wrap. Freeze for 2 hours then cut into 1/2-inch pieces. Place the spaetzle in a single layer on a baking sheet and freeze for 2 hours. Then, place the spaetzle in a freezer-safe bag. To freeze them after cooking, let them cool completely then place them in a single layer on a baking sheet. Freeze for 1 hour then place them in a freezer-safe bag. To reheat, thaw overnight in the fridge then cook in boiling water until heated through