Knead a firm dough from the flour, eggs, salt and water. Now you can either pick small pieces from the dough or roll about 2 finger-thick strands out of the dough and cut off pieces approx. 1 cm thick. Roll out the small pieces of dough and place on a baking sheet lined with baking paper or a floured work surface until there is nothing left of the dough. Cover the potato noodles and let them dry for at least 1 hour (Grandma always makes them early in the morning and lets them dry until lunch). The individual potato noodles can be rolled in length and thickness as desired. The thicker it is, the longer it will take later when cooking.
Bring a large saucepan with plenty of salted water to the boil and add the dried potato noodles to the water one after the other. Let simmer for about 5 - 10 minutes, they should then float on the surface. Skim off with the slotted spoon and add the next portion to the water.
Heat the butter in a pan and toss the cooked potato noodles in it or, if you like, fry them until crispy. Season with salt, pepper and nutmeg to taste.
We also eat sauerkraut and sausages. Any hearty pork goes well with it, but some also eat roast with it.
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