Step 1

Bring a large pot of well salted water to a boil. Beat the eggs and tepid water together with the salt.

Step 2

Slowly beat in the flour 1/4 cupful at a time to make a soft, sticky dough (you may not need all the flour, or you may need more-- stop adding flour when the texture of the batter is soft and pliable). Let the mixture rest for 10 minutes. Beat the mixture again.

Step 3

Push 1/3 of the batter through a spaetzle maker, cheese grater or pasta strainer over the pot of salted water to create small egg noodle bits that drop into the boiling water.

Step 4

Let the noodles cook for about 3 minutes until they float to the top of the pot and are cooked tender all the way through.

Step 5

Remove from water with a slotted spoon or small mesh strainer and drain in a colander. Repeat the process two more times with the remaining two thirds of the batter.

Step 6

Serve warm. You can toss them in melted butter, fry them a bit, and sprinkle with fresh parsley (this would make it a dairy dish). Or, you can serve them with your favorite Hungarian-style stew or dish. Goes great with chicken paprikash.