1 - Step 1 Allow butter to come to room temperature before beating in a bowl until creamed.

2 - Season with salt and a small, delicate pinch of nutmeg.

3 - Step 2 Add in the egg, stirring vigorously.

4 - Sprinkle the semolina over this, and mix it in well until the surface is smooth.

5 - Cover with saran wrap and leave to rest for 15 – 20 minutes.

6 - Step 3 Use two spoons, dipped regularly into hot water throughout, to press or shape dumplings from the paste.

7 - You can also place these on a lightly oiled board or plate and again leave them to stand for a short while (this allows the dumplings to rise even more).

8 - Step 4 Heat a generous quantity of salted water in a large pan.

9 - Place the dumplings into the water and bring them back to a boil before turning down the heat and leaving to simmer gently for 10 – 15 minutes (do not boil).

10 - Carefully turn the dumplings occasionally.

11 - Step 5 Remove the semolina dumplings carefully and put them in the heated soup.

12 - Serve promptly, with a garnish of sprinkled parsley or chives.

13 - Step 6 The semolina dumplings can also be cooked in the beef broth, but this causes the soup to take on a slightly dull appearance.

14 - The cooked dumplings should never be left standing in the soup for too long, as they will “soak up” the soup and become softened.