Combine flour, salt and baking powder in mixing bowl. Mix well. Make a well in the center, add eggs and 1/4 cup milk. Beat until stiff dough forms, adding a little more milk if needed until the right consistency (thick, firm, coming away easily from the side of the bowl). Knead on a floured board until smooth. Let rest for 30 minutes.

Dampen a pastry board with water and then flour the board. Place dough on it. Flour a rolling pin lightly, and roll the dough out to a 1/8-inch thickness or thinner.

Bring salted water (2 quarts) to boiling. With a sharp knife, cut off tiny slivers of dough, transfer to a plate as it is cut, and push dough directly into the boiling water. Do not crowd the kettle. Cook for about 20 minutes, until the dough is tender. Stir often. Remove from heat, rinse with warm water in a colander, and drain well. Add melted butter, salt to taste, and a small amount of dry bread crumbs.