Line a strainer with cheese cloth, put the ricotta in the strainer, and refrigerate overnight.
Boil 1 gallon of water. Add the spinach and boil for 30 seconds. Strain and put the spinach on a baking sheet with parchment paper. Put the sheet in the refrigerator to chill.
After the spinach has cooled, press out all of the extra water. Chop the spinach as fine as possible.
To prepare the potato pasta, put the spinach, ricotta, Parmesan cheese, egg, nutmeg, and a dash of salt in a bowl and mix. Add the potato starch, dehydrated potato, and 2 tablespoons of flour.
Pour salted water into a 6 quart pot and place on the stove. Bring the water to a boil then turn down the heat until the potato pasta is ready to be cooked.
Put 2 cups of flour in a long baking pan and evenly spread. Put the spinach mixture in a pastry bag with a straight tip 1/2-inch in diameter. Squeeze the mixture in a long line onto the flour. Repeat a couple of times. Use a knife to cut the lines into 1-inch pieces.
Gently coat the potato pasta with flour and shake to remove the excess. Put in the boiling water and cook for approximately 5 minutes.