Sift flour into a mound on a board. Make a well in center; place in it eggs, salt and water. Work in flour until a ball of dough is formed. If dough is too dry, add a little more water. Scrape board and sprinkle with flour. Knead dough until smooth and elastic. Cover bowl and let rest 15 minutes. Meanwhile, mix all remaining ingredients to make the filling. Divide dough in half. Roll out each half paper thin. Lift dough and sprinkle board and rolling pin with flour when necessary to keep dough from sticking. Cut into strips approximately 2 inches wide. On half the strips, place a teaspoon of filling at 2-inch intervals. Cover with remaining strips of dough. Using index finger, press gently around each mound. Cut into squares with pastry wheel or knife. Be sure edges are sealed. Let dry 1 hour. Cook in deep boiling salt water about 7 minutes, or until they rise to surface. Drain and serve with tomato sauce and grated Parmesan cheese.