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Chipotle Fettuccine with Smoked Turkey
Chipotle Fettuccine with Smoked Turkey
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Prep Time:
45 minutes
Total Time:
1 hour 40 minutes
Modern pasta with smoky, spicy southwestern flair.
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 1 tablespoon vegetable oil
  • 2 eggs
  • 1 to 2 canned chipotle chiles in adobo sauce, finely chopped
  • 1 1/2 cups whole kernel corn
  • 1/2 cup water
  • 1 small onion, chopped (1/4 cup)
  • 2 tablespoons butter or margarine
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/4 teaspoon pepper
  • 1 cup milk
  • 1/2 cup half-and-half
  • 2 cups cut-up smoked turkey breast (12 oz)
Instructions:
  • In a large bowl, combine flour and salt, then create a well in the center. In a small bowl, whisk together oil, eggs, and chiles, then pour the mixture into the well. Use a fork to stir, gradually incorporating the flour mixture until a dough forms and comes together in a ball. If the dough is too dry, add up to 2 tablespoons of water. Roll and cut the dough as instructed below, using extra flour for rolling and cutting. Place the fettuccine strips on a towel and let them rest for 30 minutes.
  • Prepare the dough: Knead on a lightly floured surface for about 5 minutes until smooth and elastic. Divide into 4 equal parts. Roll out each part into a 14x10-inch paper-thin rectangle. Fold the rectangle lengthwise into thirds, then cut into 1/4-inch strips. Unfold the strips and separate them.
  • Transfer the kneaded dough to a lightly floured surface and continue kneading for about 4 minutes until it feels smooth and elastic. Divide the dough into 4 equal parts. Feed one part of the dough through the smooth rollers set at the widest setting, keeping the rest of the dough covered. Use a sprinkle of flour if the dough starts to get sticky. Fold the dough lengthwise into thirds, then repeat this process of feeding the dough through the rollers and folding into thirds 8 to 10 times until the dough is firm and smooth. Gradually adjust to narrower settings until the dough is thin like paper. Cut the lengthened dough crosswise for better handling if needed. Finally, pass the dough through the fettuccine cutting rollers.
  • In a 2-quart saucepan, bring corn, water, and onion to a boil. Lower the heat, cover, and let it simmer for 5 minutes. Transfer the mixture to a food processor or blender and blend until nearly smooth.
  • In a 2-quart saucepan, gently melt butter. Add flour, salt, and pepper, stirring until smooth and bubbly. Remove from heat. Mix in corn, milk, half-and-half, and turkey. Bring to a boil while stirring constantly. Boil and stir for 1 minute.
  • Break the fettuccine into your preferred size pieces. Cook the fettuccine in a 4-quart saucepan filled with 3 quarts of boiling salted water (1 tablespoon salt) for 8 to 10 minutes until tender. Drain the fettuccine and mix it with the turkey mixture.

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