Begin by mixing the flour and salt in a mixing bowl. Create a well in the center and pour in the water, olive oil, and sugar. Use your hands to combine the ingredients until a rough dough forms.

Transfer the dough onto a lightly floured surface. Knead it for about 10 minutes until the dough becomes smooth and elastic. It’s important to really work it; this step is critical for developing the gluten that gives the noodles their texture.

Once kneaded, shape the dough into a ball and coat it lightly with cooking oil. Place it in a bowl, cover it with a damp cloth, and let it rest for about 30 minutes. Resting allows the gluten to relax, making your noodles easier to stretch later.

After resting, split the dough into equal-sized portions. I usually go for four portions which results in good-sized noodles. Roll each portion into a ball.

Take one ball of dough and roll it out into a long cylinder using your hands. Then, gently stretch the dough. Fold it over on itself, twist, and stretch again. This motion replicates the hand-pulling process. Remember, practice makes perfect!

Bring a pot of water to a boil. Carefully drop the pulled noodles into the water and cook for 2-3 minutes until they float to the top. Fresh noodles cook much faster than dried ones, so keep an eye on them!

Remove the noodles from the pot and drain them. Serve them hot with your favorite broth or sauce, and don’t forget to add some colorful vegetables or proteins on top.