Tulpen Pasta

Tulpen, handmade pasta with Curry Anapurna from the Churfranken pasta workshop

Tulpen are handmade pasta from durum wheat semolina, seasoned with our Curry Anapurna spice blend. The flower-shaped pasta combines an Indian curry note with Mediterranean pasta tradition – an eye-catcher on the plate that turns any simple dish into something special.

Taste and aroma

Aromatic and spicy with a fine curry heat and a hint of sweetness from cinnamon flowers and cardamom. The rough surface of the Tulpen takes up sauces especially well, so every bite is full of flavour.

How to use

Cook Tulpen in plenty of salted water for about 5 to 6 minutes until al dente. They are a classic for curry pasta, poultry curries and curry sauces and harmonise with coconut cream sauces, tomato sugo and vegetable pans. They also shine in bowls with chicken, prawns or tofu.

Important: store dry, cool and protected from light, then the aroma and bite are preserved for a long time.

Tip from the Gewürzamt

As the Tulpen are already well seasoned, a little butter is often enough: simply toss the freshly cooked pasta in melted butter and enjoy plain – that is how the curry aroma shows at its best.

Curry coconut pasta with Tulpen in 4 steps

1. Cook the Tulpen in plenty of salted water for 5 to 6 minutes until al dente.
2. Sauté onion and garlic in oil and toast a teaspoon of Curry Anapurna briefly.
3. Deglaze with 200 ml coconut milk, simmer briefly and season with salt.
4. Fold in the drained Tulpen and serve with fresh coriander.

At a glance

• Handmade Tulpen pasta from durum wheat semolina
• Seasoned with the Curry Anapurna spice blend
• Made by the Churfranken pasta workshop in Klingenberg
• Versatile with curry, cream and tomato sauces and in bowls

Goes well with

If you want to intensify the curry note, season with our Curry Anapurna. The dish is ready quickly with our tomato sugo with feta. If you prefer a neutral pasta for your own sauces, reach for classic shapes like Tagliatelle. You'll find more ideas for seasoning in our spice blends.

Frequently Asked Questions

What kind of pasta is Tulpen?
Handmade pasta from durum wheat semolina in a flower shape, seasoned with the Curry Anapurna spice blend. Aromatic and spicy with an Indian curry note.

Tulpen or classic pasta – which should I choose?
Tulpen are already seasoned with Curry Anapurna and taste great plain with butter. If you want a neutral pasta for your own sauces, choose classic shapes like Tagliatelle or spaghetti.

How long do Tulpen need to cook?
In plenty of salted water for about 5 to 6 minutes until al dente, then drain and serve at once.

Are the Tulpen vegan?
Yes. They consist only of durum wheat semolina, spice blend and water, entirely without egg – so vegan.

How do I store the pasta?
Dry, cool and protected from light. That keeps the aroma and bite for a long time.