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1
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then saute
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2
and onion, stirring, until onion is golden, about 6 minutes. Add garlic and saute, stirring, until golden, about 1 minute. Add tomatoes with reserved juice, water, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes.
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3
Cover potatoes with
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4
by 2 inches in a large pot, then simmer, uncovered, until very tender, about 25 minutes. Drain in a colander and, when cool enough to handle, peel.
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5
Force warm potatoes through ricer into a large bowl. Add flour and salt and stir with a wooden spoon until mixture begins to come together. Gently form dough into a ball and cut in half.
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6
Knead each dough half on a floured surface until smooth, about 1 minute (if dough sticks to surface, dust lightly with additional flour). Cut each half evenly into 10 pieces. Roll 1 piece into a 14-inch-long rope (1/2 inch thick), keeping remaining pieces covered with a kitchen towel. Cut rope crosswise into 1/4-inch pieces and toss pieces lightly with flour on work surface.
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7
Press a piece of dough against tines of a floured fork and push with a floured thumb in a forward rolling motion toward end of tines, letting
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8
fall from fork into a well-floured shallow baking pan. Make more
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9
in same manner.
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10
Just before cooking, gently shake
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11
in 4 batches in a large medium-mesh sieve to knock off excess flour. Cook
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12
in 4 batches in a 5- to 6-quart pot of boiling salted water until they float, about 1 minute. Transfer with a slotted spoon to a large shallow bowl as cooked and spoon some sauce on top.
