Whole-wheat pasta used to be awful, with mushy texture and a cardboard taste. Have manufacturers finally figured out how to make it rival white pasta?
What We Learned
Whole-wheat sandwich bread we get. But whole-wheat pasta? We’ve always found these tan-streaked noodles so mushy, gritty, and overbearingly wheaty that we questioned their place under a blanket of marinara—or most any other sauce. If we wanted to incorporate more fiber into our diets, we would simply bite into an apple.
That’s been our stance for years, and it went unchallenged the...