In a bowl or food processor add the flour and matcha. Mix till well combined. Then add the eggs and again mix till combined into a crumbly dough.
Lay dough on a floured flat surface and knead for 5 minutes. The dough should form a non-sticky soft textured dough. If still to dry add a touch of water. When done wrap in plastic wrap and let rest for 30 minutes at room temperature.
After resting roll out the dough again on a floured flat surface (or use a pasta machine) till the thinness or shape desired. The dough can be rolled up and sliced to achieve the noodles in our picture.
After shaped, cook in boiling salted water for 3-5 minutes depending on the shape/thickness of your noodle.
Pre-made dough can be stored in the fridge for up to a week if tightly wrapped in plastic wrap.