First, you have to boil a sufficiently large and wide pot of salted water for the spaetzle. It is important to pour the dough portion by portion into the water, I always put as much dough in the pot as fits into my press and only add more dough when I have skimmed off the finished spaetzle. The water will stop bubbling when you press the dough into the water. But this is not bad at all. The dough does not have to boil, it is enough when the water simmers. After about half a minute, the spaetzle start to float. This is your sign for skimming the Spaetzle.