I've had 'masher' type thingies, I've had sliders - threw the square cup thing away and used a spatula to squeeze the batter through....
I have the quisi-pro ricer - that works with the biggest hole plate - but it's a pita to use (small volume per pass) and a mess to clean-up.
the batter/dough is indeed dead simple - but the resulting size & shape depends on how 'thick' it is. if it's too thin it basically drizzles into the water in strings - I prefer the cheese doodle style. however, there's recipes with eggs, or milk, or cream, and combos, and cheese
then,,,, there's the Black Forest version - using a flat edge, create a thin layer on a board/plate and chop off thin strips into the pot.