3tspof matcha powdermore if you like a stronger matcha flavor
Instructions
Place the flour in a large clean work surface. Make a well in the center, about 4-inch wide. Crack in whole eggs and egg yolks, salt, and matcha powder. Use a fork to beat thoroughly and then gradually add in flour into the well using your hands and start kneading the dough by using the heel of your hand into the ball of dough, pushing forward and down. Rotate the ball 45 degrees and repeat. Continue until dough develops a smooth, elastic texture . It will be very sticky at first, but the more you knead, it will come together into a smooth ball. Adding a bit of flour if it's too sticky or a little bit of water if it's too dry. Wrap the dough up with plastic wrap and let it rest for 30 minutes
After 30 minutes, dust your work surface with some flour and, cut the dough into 4 sections. Working with one dough at a time and let the rest covered to prevent them from drying out.
Roll the dough out into an oblong shape as thin as you can. I don't have a pasta maker, so I cut the dough manually using a knife/pastry cutter. I dust the dough with more flour and folded the dough three time and cut them into equal width. Unfold them and dust with a bit more flour
Bring a large pot of water to a boil. Add in the noodles and use a chopstick/tongs to stir the noodles to prevent them from sticking together. You want to cook it to al dente, about 1 1/2 minute or so. Drain off the water and refresh the noodles with cold water and use it with whatever you like: noodle soup or stir-frying