Hearing that white pasta “isn’t good for you,” you may have tried one of the new whole wheat varieties. And you probably hated it. Grainy, gritty, chalky and chewy are just a few words people use to describe the healthier, more nutritious wheat noodles. Even topped with a delicious sauce, it can be hard to get past the brown color, the stiffer texture and the strange, nutty taste.
But when it comes down to it, whole wheat (or whole grain) pasta is, in fact, a better dietary choice. It contains two to three times more fiber than white pasta, has fewer calories and provides protein, riboflavin, niacin and folic acid. Unlike white pasta, wheat pasta offers a healthy source of complex carbohydrates, which can help maintain healthy blood sugar level rather than causing potentially harmful spikes.
Whole wheat pastas come in your favorite varieties, including spaghetti, angel hair, fusilli, couscous, pastina and even mac and cheese. Experiment with different brands and shapes of pasta to decide which you like best. Also try mixing together white and wheat pasta, gradually replacing the white pasta with whole wheat, until you’re used to the taste.
For those with wheat allergies or sensitivities, brown rice pasta is a nutritious, gluten-free alternative.