Two things:
The masa pasta is tender and a bit difficult to handle. You will see with an egg the texture is like children's Play Doh, it will not hold up to handling like this so the all purpose flour is included for increased adhesion, contributing it gluten stretchability and cohesion without interfering with the wonderful Old World treated corn flavor.
The second thing is I am out of olive oil and the noodles will dry so I gently rolled them in hazel nut oil and that combination of masa pasta made the oil taste sweeter than normal, and with sugar in the marinade the whole thing tastes intriguingly sweet, back and forth between masa and hazelnut sweetness.
Toasted hazelnuts will turn into a paste when processed like peanuts turn to peanut butter and that can be loosened and thinned out with neutral vegetable oil that takes on the flavor and spreads it and adheres to things. It is an impressive thing you can do with nuts, add profundity to them and stretch it with oil so it coats a whole salad or a few teaspoons coat an entire pile of noodles.
