Years ago, my mom used an aluminum cookie press to make what she called egg drops, just basically an egg noodle made from eggs and flour with perhaps a little salt - very much like what the Germans call spaetzle, and akin to a dumpling. We ate these in various soups. I used a press like my mom's, until it was ruined. Now, I'm wondering what chowhounders think is the best utensil for this job. I've heard some people use food mills. Thanks in advance for your ideas.