Prep 45 mins
Cook 1 min
From Betty Crocker. Every time I made this, I had to add about 1/4th cup of water to the dough. I've served this with chicken and topped with raspberry chipotle jelly.
- 473.18 ml Gold Medal all-purpose flour
- 2.46 ml salt
- 14.79 ml vegetable oil
- 2 eggs
- 1-2 canned chipotle chile in adobo, finely chopped
- 354.88 ml whole kernel corn
- 118.29 ml water
- 1 small onion, chopped (1/4 cup)
- 29.58 ml butter or 29.58 ml margarine
- 29.58 ml Gold Medal all-purpose flour
- 2.46 ml salt
- 1.23 ml pepper
- 236.59 ml milk
- 118.29 ml half-and-half
- 473.18 ml cut-up smoked turkey breast (12oz)
- In large bowl, mix flour and salt; make well in center. In small bowl, beat oil, eggs and chilies; pour into well. Stir with fork, gradually bringing flour mixture to center, until dough forms and rounds into a ball. If dough is too dry, mix in up to 2 tablespoons water. Roll and cut as directed below. (Use additional flour when rolling and cutting noodles.) Place fettuccine strips on towel; let stand 30 minutes.
- Hand Rolling Method: On lightly floured surface, knead dough about 5 minutes or until smooth and elastic. Divide into 4 equal parts. Roll dough, 1 part at a time, into 14x10-inch paper-thin rectangle (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds; cut crosswise into 1/4-inch strips. Unfold and separate strips.
- Manual Pasta Machine Method: On lightly floured surface, knead dough about 4 minutes or until smooth and elastic. Divide dough into 4 equal parts. Feed dough, 1 part at a time through smooth rollers set at widest setting (keep remaining dough covered). Sprinkle with flour if dough becomes sticky. Fold lengthwise into thirds. Repeat feeding dough through rollers and folding into thirds 8 to 10 times or until dough is firm and smooth. Feed dough through progressively narrow settings until dough is paper thin. (Dough will lengthen as it becomes thinner; it may be cut crosswise at any time for easier handling.) Feed through fettuccine cutting rollers.
- In 2-quart saucepan, heat corn, water and onion to boiling; reduce heat. Cover and simmer 5 minutes. Pour into food processor or blender. Cover and process until almost smooth.
- In 2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in corn mixture, milk, half-and-half and turkey. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Break fettuccine into desired size pieces. In 4-quart saucepan, cook fettuccine in 3 quarts boiling salted water (1 tablespoon salt) 8 to 10 minutes or until tender; drain. Toss with turkey mixture.
Having never cooked with chipotle peppers before, we didn't quite know what to expect with this meal. We expected it to be more "in your face" spicy but instead there was a nice creamy and subtle spiciness to it. I did add 1 teaspoon of cumin to the sauce. Like you, I had to add extra water to the flour for the noodles -- about 3 tablespoons. The peppers in the pasta gave it a really nice color and aroma. I cooked 13 oz of chicken breasts chopped up and spiced with liquid smoke and Emeril's Essence. The taste of this meal was unlike anything else I'd ever cooked and it took both my husband and me by surprise. A very pleasant surprise. This will be making it into our normal meal rotation. I made this for the Fall 08 PAC event and am very glad I did.