Oil either the inside of a ricer (see above link) or a quart-size zipper storage/freezer bag with several small holes within about 2-inches from one of the corner. Scoop the dough into the corner of the bag or about one-third of the dough at a time into the ricer, depending upon its size. Squeeze into steadily, low boiling water and slice off every inch or so. However, you can make long strips if you’d like. Boil 5 – 8 minutes or until your desired tenderness.
*If using non-fat milk or rice milk, any milk that doesn’t contain much fat, consider using 3 parts milk plus additional oil, egg yolk, or even full-fat canned coconut milk. That’s what I used.
https://glutenfreerecipebox.com/gluten-free-spaetzle/