I have a stainless stock pot with a steaming tray that nests in. The tray is perforated with 3/8 holes. I use the tray to push the spatzle through. Though I learned you have to hold it above the pot so it stays cool. The time I just set the tray in the pot it heated and started cooking the dough before I could push it through. But now I'm going to have to make this because it's good, and easy.