In a bowl mix flour, salt, and vanilla matcha powder. Make a well in the center of the flour mixture. Add the eggs to the well, start mixing and kneading the dough by using your fingers. 

Knead the dough for 3 minutes, and add a little amount of water if the dough is not holding its shape. Knead well until smooth and lump-free, cover the dough and leave it for 30 minutes.

After the resting time the dough will become soft, now divide the dough into two equal portions. 

On a lightly floured surface (kitchen counter works best) start rolling one portion of dough, I kept the thickness of the pasta sheet similar to a roti. With the help of a pizza cutter cut the pasta sheets into strips. Leave the pasta for the next 30 minutes to dry out a little bit at room temperature. 

Now in a deep bottomed pan add water and 1 tbsp of vegetable/olive oil. Add the pasta when the water becomes hot, boil for 5-6 minutes or until cooked through. Drain the pasta, and keep aside.

In a frying pan add the walnuts, keep stirring and toasting over medium heat until fragrant (care should be taken not to burn them). Remove and keep aside.

Heat butter and 3 tbsp olive oil in a frying pan (nonstick preferably) over medium heat, temper with crushed white peppercorn. 

Add pasta, salt, Italian seasoning, and cheddar cheese. Stir to coat nicely and cook for a minute or two.

Mix in the toasted walnuts, remove from the heat and transfer to the plates. Garnish with grated parmesan cheese and chopped parsley, serve immediately.