How long can I hold spätzle in ice water or drained? When making spätzle, it is common to chill each batch in ice water to stop the cooking.  I need to make spätzle as part of a large feast for 10 people; I'm wondering if I can just leave the spätzle in the cold water bath for  4-5 hours to hold them aside, or if they will become gummy and waterlogged in that time.

If the answer is, yes they will become waterlogged, can I drain them and hold them in a bowl for 4-5 hours without them sticking together?

(if relevant, I'm planning to use a spätzle grater and not the board-and-knife method)
I would not keep them in water; they will absorb water and get soggy.

I'd just drain them and toss them with a little bit of oil, just enough so that they will not stick together and put them in the fridge.

A little bit like when you're making pasta salad.