Ingredients:

• 1 bound Hana Noodles Plain and Spinach.
• ½ cup butter or margarine.
• 1 medium size red pepper (about 5oz) seeded and thinly slivered.
• ¼ cup pine nuts.

Instruction:

• Place Hana Noodles Plain and Spinach in a large pan of boiling water until just tender.

• To make Pine Nut-Butter Sauce melts butter in a medium size-frying pan over medium
heat.
• Add bell pepper and cook, stirring often, until limp but not brown (4 to 6 minutes).
• Stir in pine nuts and cook until lightly toasted (2 to 3 minutes).
• Makes enough sauce for about 1 bound uncooked fresh Hana Noodles Plain and Spinach (4
to 6 servings).
• Put pine nuts-butter sauce on the Hana Noodles Plain and Spinach cooked and serve it
immediately.

Tonnato is a cold sauce, which is traditionally served with cold veal; however, this versatile tuna mayonnaise is excellent on freshly cooked pasta of any type.

Ingredients:

• Hana Noodles.
• 2 eggs yokes.
• Juice of lemon.
• Salt and freshly ground black pepper.
• 200g/ 7oz can tuna in oil.
• 200m/ 7fl-oz olive oil.
• 150ml/ ¼ pt soured cream, fromage frais or Greek-style yogurt.
• 2 tbsp capers, chopped.
• Chopped parsley, to serve.

Instruction:

• Cook the Hana Noodles in large pan of boiling water, uncovered, until just tender; drain.
• Place the egg yolks in a bowl.
• Use an electric beater to whisk in the lemon juice and a little seasoning.
• Whisk in the oil drained from the can of tuna.
• Whisking all the time on high speed, trickle in the olive oil very slowly.
• If you add the oil too quickly, the mixture will curdle; however, once it begins to thicken into
a creamy mayonnaise, the oil can be poured in more quickly.
• Mash the tuna fish to a paste, then mix it into the mayonnaise.
• Stir in the cream, fromage frais or you yogurt and the capers.
• Taste for seasoning before serving and sprinkle the Hana Noodles and sauce with chopped
parsley.

Good fresh Noodles and a rich tomato sauce topped with some freshly Parmesan cheese, is a simple yet splendid meal.

Ingredients:

• Hana Noodles.
• 2-tbsp olive oil.
• 1 large onion, chopped.
• 1 carrot chopped.
• 1 celery stick, chopped.
• 1 garlic clove, crushed.
• 1 bay leaf.
• 2 thyme sprigs.
• 4 parsley sprigs.
• 1 tbsp plain flower.
• 2-tbsp tomato puree.
• 900g /2ib ripe tomatoes, roughly chopped.
• 1 tbsp sugar.
• Salt and freshly ground black pepper.
• Freshly grated Parmesan cheese, to serve.

Instruction:

• Cook the Hana Noodles in large pan of boiling water, uncovered, until just tender; drain.
• Heat the oil in a large, heavy- based saucepan.
• Add the onion, carrot, celery, garlic, bay leaf, thyme and parsley.
• Cook, stirring, for 10 minutes, until the onion is softened slightly but not browned.
• Stir in the flower and tomato puree.
• Then add the tomatoes and sugar.
• Add some seasoning, bring to the boil and give the sauce a good stir.
• Reduce the heat, cover the pan and leave to simmer for 1 hour.
• Remove the bay leaf and herb sprigs, then puree the sauce in a liquidizer and rub it through
a sieve to remove the seeds.
• Reheat and taste for seasoning before serving.
• Ladle the sauce over the Hana Noodles and top with Parmesan cheese to taste.