A potato ricer can double as Spätzle Press, preferably one with larger holes and with the holes only on the bottom. You might have to adjust the density of the batter, it should be as firm as possible while still "pushable".
Regarding the taste: The basic recipe uses only flour, eggs, salt and some water...
In Germany you can buy spaetzle presses but I am not sure if they are available in North America! They make the job much easier but a bit of a mess is always guaranteed with that gooey dough. Perhaps another reader knows of a retailer who carries the presses.
Very messy! I made this last night along with, sausage and browned onions, romaine with red wine vinegar (took out the anchovy and replaced it with salt), and the spiced lemon cake! Everything tasted good except for the cornmeal spaetzle!
I doubt that anyone would have a colander with big holes in it since its main use is to strain the pasta from the water.
Is there any other tool I can use that would do the job without creating such a mess? And make it taste better?