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1
Bring a pot of salted water to a bare simmer.
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2
Combine the flour, 2 teaspoons salt, a pinch of pepper and the nutmeg in a large bowl.
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3
Whisk the sour cream, seltzer, eggs, herbs and mustard in another bowl, then stir into the flour mixture.
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4
Fill a large bowl with ice water.
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5
Working over the simmering water, place about 1 cup dough in a colander and push the dough through with a rubber spatula.
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6
Cook the spaetzle for 1 minute after they float to the surface, then remove with a slotted spoon and transfer to the ice water.
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7
Repeat with the remaining dough, letting the water return to a bare simmer between batches.
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8
Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels.
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9
Toss with 2 teaspoons olive oil.
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10
Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat.
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11
Increase the heat to high and add half of the spaetzle in an even layer.
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12
Cook, undisturbed, until golden brown on the bottom, about 5 minutes.
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13
Shake the pan and loosen the spaetzle with a spatula; continue cooking until heated through, about 1 more minute.
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14
Season with salt and pepper.
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15
Repeat with the remaining butter, oil and spaetzle.
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16
Photograph by Con Poulos
