Sift flour onto a work surface, make a well in the center and add eggs, 2 tablespoons of water and salt. Gradually incorporate the flour from the outside in and knead into a smooth dough. If necessary, correct the consistency of the dough with a little water or flour. Form dough into a ball, wrap in plastic wrap and let rest for 1 hour. Meanwhile, boil potatoes in salted water until soft, peel and press through a potato ricer while still hot. Finely chop the mint and chervil and mix with the parsley, marjoram, curd cheese, salt and pepper. Form 16 small balls (approx. 20 g each) from the mixture. Roll out the dough on a floured work surface as thinly as possible (approx. 60 x 60 cm) and cut into 4 strips. Place 4 curd balls at equal intervals on the top half of each strip. Brush dough around filling with water. Fold bottom half of dough over and press down well around filling with a wooden spoon handle. Using a serrated pastry wheel, wheel out crescent-shaped noodles and press edges of dough well together. Bring plenty of salted water to a boil, drop in the Kasnudeln and cook over gentle heat for about 10 minutes. Towards the end of cooking time, cut butter into small pieces and heat over low heat until light brown. Lift the Kasnudeln out of the water, drain, arrange on preheated plates and pour the brown butter over them.