Boil a large pot of water.
Place the flour in a medium-sized, preferably heavy mixing bowl (the weight of the bowl helps when you’re beating the absolute crap out of the dough). Sprinkle in some salt.
Add the eggs. Using a wooden spoon, fold the eggs into the dough. Technique is key here: Don’t stir the dough, but forcefully beat the eggs into the flour with an arc motion. You’re trying to create air bubbles in the dough, which will make the noodles light and fluffy. Add splashes of warm water if the dough looks too dry. As the dough gets springy, allow it to cling to the wooden spoon while you lift it, creating air pockets. You’re doing it right if the dough gets very sticky and shiny.
Once the dough is clinging to the sides of the bowl and your spoon, either use a spaetzle press or a colander to press the dough through the holes and into the boiling water. You can also scrape pieces off to make larger-sized dumplings using a paring knife.
When the noodles float to the top (this doesn’t take much time at all), remove them with a slotted spoon. Air dry them on a cloth towel.
Optionally, you can now heat some butter and herbs in a saute pan and pan-fry the noodles if you’d like them crispy.