I don't know why I haven't tried whole wheat pasta before now. I know that there is little nutritional value to all our bleached white breads, flours and pastas. Perhaps a) whole wheat pasta costs a lot more for a lot less and b) it just didn't look like it would taste that great.
As for my first concern, I noticed the cost of whole wheat pasta coming down as the price of traditional white pasta rose. Although they aren't on the same plain yet, all of a sudden it didn't seem outrageously out of the budget to have whole wheat pasta. Even more significant, since pasta is a food I stockpile in my food storage, grocery stores have started to include it in the items that go on sale once in a while, making it more budget and food-storage friendly.
Even while having a couple of boxes of whole wheat pasta on my shelf downstairs, my second concern continued to loom. The boxes sat for a couple of months. The first was given to me by a friend who brought a meal over while I was sick with this last pregnancy. Then I reluctantly picked up a couple more when I saw a sale, unable to pass over the deal.
So last week I finally decided that I would give it a whirl.
I LOVE WHOLE WHEAT PASTA!
Really - it tastes infinitely better than its bleached and unhealthy counter part! I was so astonished. I think James got tired of hearing me praise in wonder as I savoured the thick spaghetti noodles under a plain old jar of spaghetti sauce accentuated with chunks of broccoli. Really, looking back, I wasn't even giving it a real chance when I served it with plain sauce and nothing to embellish but the broccoli. But even in these underdog circumstances, it triumphed over my tastebuds.
I don't even want to eat white pasta anymore. (Too bad since the very morning of the whole wheat pasta dinner I had done the food shopping, including stockpiling on another 3 months of white pasta that was on fire sale!) While I still cling to white rice and often prefer white flour, I have certainly leaped whole-heartedly onto the whole wheat pasta train.