In a large mixing bowl combine the flour and salt and make a well in the center. Whisk the eggs with the water and pour them into the well. By hand or with a wooden spoon, begin whisking the egg mixture, drawing in a little flour each time you whisk, until you have a thick, wet doughy mixture. Continue working the dough, picking it up as you whisk to incorporate air into the mixture and make it a little bubbly. It should be a thick, "dropping" consistency.
There are several ways to form spatzle. The old-fashioned German way is to use a cutting board: spread the dough flat on the board, then with a flat spatula, cut little ribbons off the edge and push them into rapidly boiling salted water. Or, use a spatzle press, similar to a potato ricer but with less holes, it in fact looks like a giant garlic press. The idea is to push the dough through holes about 3/8 inches in diameter and let them fall into the boiling water - a colander with large holes will work well. If using a colander, use a large metal spoon to push the mixture through the holes. When the spatzle rise to the surface of the boiling water, give them a gentle stir and cook for about 20 seconds more, then drain briefly in a clean colander before tossing with butter, salt, and pepper. Serve immediately.
Recipe Courtesy of Hans Rockenwagner