Stir together the flour and salt. In a separate bowl, combine eggs and milk; stir into the flour mixture. After kneading, cut dough into 1 to 1 ½ inch long, pencil-thick lengths.
Bring a large pot of water to a slight boil on the stovetop. Place the pieces of dough (the Spatzle) onto the water surface and let them cook for approximately 10 to 20 seconds according to their thickness.
When Spatzle are sufficiently cooked, gather with a large slotted spoon, drain and place into a serving dish. Top with melted butter to keep from sticking together. Garnish with bread crumbs.