tépett

Tépett is a Hungarian term that translates to "torn" or "shredded" in English. It is primarily used to describe a type of noodle or pasta preparation. Tépett tészta, or torn pasta, refers to irregularly shaped pieces of pasta dough that are either hand-torn or broken into smaller pieces before being cooked. This contrasts with pasta that is cut into uniform shapes like spaghetti or penne.

The texture of tépett tészta is often described as rustic and hearty. The uneven surfaces can hold sauces particularly well, making it a popular choice for savory dishes. It is commonly found in traditional Hungarian cuisine, often served in soups or stews, where its irregular shapes can absorb the flavors of the broth. While not a specific type of flour or ingredient, "tépett" describes the method of preparation for the pasta itself. The process of tearing the dough allows for a more natural, less processed feel, differentiating it from commercially produced, uniformly shaped pasta. It can be made from various doughs, including egg pasta or unleavened flour and water mixtures.