Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.
cups Gold Medal™ all-purpose flour
tablespoon vegetable oil
to 2 canned chipotle chilies in adobo sauce, finely chopped
Mix flour and salt in large bowl; make well in center. Beat oil, eggs and chilies; pour into well. Stir with fork, gradully 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.<BR> <BR> <B>Hand Rolling Method:</B> Knead dough on lightly floured surface about 5 minutes or until smooth and elastic. Divide into 4 equal parts. Roll dough, 1 part at a time, into paper-thin rectangle, about 14x10 inches (keep remaining dough covered). Loosely fold rectangle lenghtwise into thirds; cut crosswise into 1/4-inch strips. Unfold and seperate strips. <BR> <BR> <B>Manual Pasta Machine Method:</B> Knead dough on lightly floured surface 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.
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