Spaetzle Maker is so funny to me, because it is called that all over Germany and used for all kinds of receipts including Spätzle, buuut as someone living in Swabia (south-west Germany, the birth home of Spätzle) it is heresy to use it to make “real” Spätzle, because those need to be “handgeschabt” (scrapped by hand?)
Example:
Swabians say: “mir werdet groß mit Spätzle und Soß’” we grow up with spaetzle and gravy
I guess Americans rice more potatoes than make Spätzle haha. And yeah, I never thought about it, because when I or a German friend had made it, we do it by hand too.
But now I want fancy ice cream…
Me too. 
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I was going to type up a message yesterday about the fact that what I learned as a chef was that Spätzle has to be scraped across the surface, otherwise you don’t get the characteristic tear drop shape. So a conventional ricer would never function as a suitable spätzle maker.
They sell even premade “Spätzle” in bags all over the world (writing this makes me shudder), dried, like Spaghetti or alike and compared to these the ones from the Spätzle maker are acceptable. So it can get worse. But yes, the scraped ones have a very special texture and shape that allows the sauce to stick and feels just good inside the mouth. Once you know you don’t want to go back.
I can’t imagine what it looks like for a restaurant to have to make them fresh all the time, especially for many customers. The poor cooks. I am already exhausted making them for 4 people and for Käsespätzle (cheese spaetzle, soooo good) they are the main ingredient, so a lot of them need to be made.
But then professional cooking in a busy kitchen looks like magic combined with torture to me and most of them get not paid enough for that tough job.
Most of them burn out. I left before I did, thankfully.