Same here Cara
For those not familiar with the traditional process who are curious, it really isnt difficult to make spaetzle without the machine, in fact its quite fun I think. I have used two different types of "machines". One is like a potato ricer which makes long strands. The other is like a cheese grater with a sliding "box" on the top, but this makes small little teardrops (which are actually more like Knoepfli, not Spaetzle).
The authentic (and best) way is to flick the batter into boiling water as it slides down the cutting board (which means it should be thick, but still liquidy enough to ever so slowly slide down the board - thicker than, say, pancake batter in the USA, but not quite as thick as, say, peanut butter - somewhere in between). You can use a knife to do the "flicking" but a tool similar to a pastry scraper works best, I think (easier to handle).
The tool I mean looks something like this:
You can see a video of what I mean here: