Spaetzle with herbs

Ingredients:

• 3 cups of flour
• A large pinch of freshly grated nutmeg
• 1 cup sour cream
• 1 cup of sparkling water
• 3 large eggs
• 1/3 cup chopped fresh dill and/or parsley
• 1 tbsp grainy mustard (optional)
• 2 tbsp + 2 tsp olive oil
• 4 tablespoons unsalted butter

Preparation:

1. Bring a saucepan of salted water to a boil. In a large bowl, combine the flour, 2 teaspoons of salt, a pinch of black pepper, and nutmeg. In another bowl, combine the sour cream, club soda, eggs, herbs, and mustard, then stir into the flour mixture.
2. Fill a large bowl with ice water. Working over boiling water, drop about 1 cup of dough into a colander and push it through the holes with a rubber spatula. Cook the spaetzle for 1 minute after they float to the surface, then remove them with a slotted spoon and place them in ice water.
3. Repeat with the remaining dough, bringing the water back to a rolling boil. Drain the spaetzle, place them on a baking sheet, and pat dry with paper towels. Toss with 2 teaspoons of olive oil.
4. In a large skillet, heat 2 tablespoons butter and 1 tablespoon olive oil over medium-high heat. Increase the heat to high and add half the spaetzle in an even layer. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Shake the pan and loosen the spaetzle with a spatula; continue cooking until heated through, about 1 more minute. Season with salt and pepper to taste. Repeat with the remaining butter and spaetzle.