Malfatti in Parmesan Broth

Ingredients

• 1 pound Parmesan cheese (as 1 single wedge or multiple wedges)
• 1 pound cream cheese, softened
• 1 large egg
• 1 teaspoon grated lemon zest plus 3/4 teaspoon fresh lemon juice (from 1 small lemon), divided
• ¾ teaspoon kosher salt, divided, plus more to taste
• ½ teaspoon ground white pepper, plus more to taste
• ⅛ teaspoon freshly ground whole nutmeg (about 10 grinds)
• 1 ½ cups Italian-style 00 flour or all-purpose flour (about 6 3/8 ounces)
• ¼ cup thinly sliced fresh chives
• 4 cups plus 1 tablespoon water, divided
• ½ teaspoon granulated sugar
• 2 tablespoons cold unsalted butter, cut into pieces
• 2 tablespoons chopped fresh flat-leaf parsley

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