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Bring a pot of salted water to a bare simmer.
Combine the flour, 2 teaspoons salt, a pinch of pepper and the nutmeg in a large bowl.
Whisk the sour cream, seltzer, eggs, herbs and mustard in another bowl, then stir into the flour mixture.
Fill a large bowl with ice water.
Working over the simmering water, place about 1 cup dough in a colander and push the dough through with a rubber spatula.
Cook the spaetzle for 1 minute after they float to the surface, then remove with a slotted spoon and transfer to the ice water.
Repeat with the remaining dough, letting the water return to a bare simmer between batches.
Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels.
Toss with 2 teaspoons olive oil.
Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat.
Increase the heat to high and add half of 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.
Repeat with the remaining butter, oil and spaetzle.