Combine the flour and salt in a large bowl and then form a small well in the center

Add the beaten eggs and a little bit of water into the center of the well.

Working outward, begin to blend the eggs, water and flour together.

Continue adding the water in small amounts. The dough that is formed should be thin enough that it will be able to pass through the small holes of a colander (thicker than a cake batter). The entire 3/4 cup of water may not be needed

Allow the dough to rest while bringing a large pot of salted water to a boil.

Working in small batches, press the batter through a pasta strainer or cheese grater with large holes (for more ease, use a spaetzle maker) into the boiling water.

Allow the nokedli dumplings to boil until they begin to float to the top (about 2 -3 minutes).

Remove the cooked nokedli with a slotted spoon and repeat until all of the dough has been cooked.

Lightly season with salt and pepper and coat with melted butter. Serve warm. For extra flavor, the nokedli can also be toasted in a saute pan with butter and tossed with fresh herbs.