In a large skillet, heat the oil over medium-high heat. Add the kohlrabis and carrots and sauté for three to five minutes.

Add all of the ground chicken and cook until brown, continuously breaking up the meat with a fork or meat masher.

Add the wine, salt, and pepper (if using). Cook another 15–20 minutes, stirring about every five minutes to prevent burning. Transfer the meat to a bowl and set aside. (Reserve the skillet for step 2 below.)

In a bowl, use a fork to whisk together the eggs, seltzer, and potato starch until smooth.

Heat the skillet with one tablespoon oil. Add 1/4 cup batter, tilting the skillet in all directions so the batter covers the bottom in a thin layer. Cook for one minute, then flip with a spatula and cook for just 10 seconds on the second side. Transfer to a plate.

Continue with the remaining batter, adding oil to the skillet as needed. Pile the cooked sheets of “fettuccine” on top of each other as you go. Cut the pile into long strips about 1/2 inch wide.

To serve, add “fettuccine” to each plate and top with ground meat.