To make the dough: Place the wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and 1 tablespoon olive oil and mix thoroughly. Add 1 cup of flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of flour and stir with the spoon for another 2 to 3 minutes, to incorporate as much of the flour as possible.
Bring the dough together with your hands and turn it out onto a floured board or marble surface. Knead for about 6 to 8 minutes, until you have made a firm, smooth dough. Place it in a clean, lightly-oiled bowl and cover it with a towel. Let it rise in the warmest part of the kitchen for 45 minutes.
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In a 12 to 14-inch saute pan, heat the olive oil over high heat. Cook the garlic and chile flakes for 2 minutes, then add the tomatoes and salt and pepper, to taste. Simmer for about 20 minutes.
Meanwhile, divide the dough into several pieces and roll out by hand to resemble long strands of spaghetti. Cook in the boiling water 5 minutes, drain and add to the sauce. Toss over heat 1 minute and divide evenly among 4 warmed pasta bowls and serve.
Recipe copyright 2000, Mario Batali. All Rights Reserved.