In a large pot over high heat, add roughly 6 quarts of water. Salt the water to taste, and bring the water to a boil. Prepare an ice bath by filling a bowl with cold water and setting it in another bowl filled with ice cubes. 

While the water comes to a boil, whisk the eggs, milk, flour, salt and herbs together in a bowl and mix well to incorporate. 

Place the spaetzle press in position atop the boiling water pot. Spray the press with cooking spray. Pour enough batter in the press to fill the holding chamber, and slowly and work the press back and forth so the spaetzle drops into the boiling water, being mindful of the hot steam. 

The water will lower in temperature and cease to boil for a bit; the spaetzle will sink and then float to the top. Once it floats to the top, scoop out with a slotted spoon and put your little spaetzle creations into the ice bath for 1 to 2 minutes. In between batches, remove the spaetzle strands from the ice bath into a separate bowl and coat heavily with the olive oil (they like to stick together!). Repeat until all your batter is gone. The water should return to the boil with each batch. As long as they’re coated with olive oil, spaetzle can be put in the refrigerator overnight with the braised red cabbage mixture.  

To reheat the next day, use a nonstick pan and heat 1½ tablespoons over medium-high heat. Add the spaetzle and sauté until heated through. If you want the spaetzle crispy, add some butter and toss around in the pan allowing the butter to brown with the spaetzle.