Combine flour herbs (parsley) salt and pepper and mix well with a whisk, now add eggs

Add the water then with the whisk create a thick slurry in the well, when the mixture starts getting a bit too thick for the whisk, time to use a wooden spoon and beat the mixture smooth.

When the batter is smooth cover with cling film for 10 minutes to allow all the liquid to absorb into the flour. The 3rd image shows the thickness of the batter after the 10 minutes.

I found the mixture a little bit too thick so I added a splash of water, I wanted the batter to be able to pass through the holes of my colander into the salted boiling water below. I have seen this technique done by simply using 2 spoons to drop the batter into the water, (there is no wrong way to do this)

Use a spoon to push the batter through the holes into the salted boiling water below, let this boil for a few minutes

Fry the bacon and onion in a pan with a little olive oil and butter if you like, use a slotted spoon to transfer the spätzle into the frying pan. Stir over a lowish heat for a couple of minutes then add more chopped herbs (opt)

Add some of the parmesan into the pan and stir, if the mixture is a little dry reserve some of the cooking water to add. I poured in about 50 ml to moisten the dish, if you added too much just stir over the heat until it evaporates.