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1
In large bowl, mix flour and salt; make well in center.
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2
In small bowl, beat oil, eggs and chilies; pour into well.
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3
Stir with fork, gradually bringing flour mixture to center, until dough forms and rounds into a ball.
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4
If dough is too dry, mix in up to 2 tablespoons water.
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5
Roll and cut as directed below.
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6
(Use additional flour when rolling and cutting noodles.)
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7
Place fettuccine strips on towel; let stand 30 minutes.
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8
Hand Rolling Method: On lightly floured surface, knead dough about 5 minutes or until smooth and elastic.
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9
Divide into 4 equal parts.
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10
Roll dough, 1 part at a time, into 14x10-inch paper-thin rectangle (keep remaining dough covered).
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11
Loosely fold rectangle lengthwise into thirds; cut crosswise into 1/4-inch strips.
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12
Unfold and separate strips.
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13
Manual Pasta Machine Method: On lightly floured surface, knead dough about 4 minutes or until smooth and elastic.
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14
Divide dough into 4 equal parts.
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15
Feed dough, 1 part at a time through smooth rollers set at widest setting (keep remaining dough covered).
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16
Sprinkle with flour if dough becomes sticky.
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17
Fold lengthwise into thirds.
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18
Repeat feeding dough through rollers and folding into thirds 8 to 10 times or until dough is firm and smooth.
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19
Feed dough through progressively narrow settings until dough is paper thin.
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20
(Dough will lengthen as it becomes thinner; it may be cut crosswise at any time for easier handling.)
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21
Feed through fettuccine cutting rollers.
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22
In 2-quart saucepan, heat corn, water and onion to boiling; reduce heat.
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23
Cover and simmer 5 minutes.
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24
Pour into food processor or blender.
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25
Cover and process until almost smooth.
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26
In 2-quart saucepan, melt butter over low heat.
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27
Stir in flour, salt and pepper.
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28
Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat.
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29
Stir in corn mixture, milk, half-and-half and turkey.
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30
Heat to boiling, stirring constantly.
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31
Boil and stir 1 minute.
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32
Break fettuccine into desired size pieces.
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33
In 4-quart saucepan, cook fettuccine in 3 quarts boiling salted water (1 tablespoon salt) 8 to 10 minutes or until tender; drain.
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34
Toss with turkey mixture.
