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Sales of whole-wheat pastas are up over the past five years. That's good news from a health perspective: Whole-wheat pasta has more vitamins, minerals, and beneficial compounds called phytonutrients than regular pasta and about three times the fiber (5 to 7 grams per two ounces). Whole grains may reduce the risk of heart disease, type 2 diabetes, and certain cancers, and may help you control your weight.
But is the proliferation of whole-wheat pastas good news for your taste buds? When we last reported on them, in 1992, we couldn't recommend any of the four we tested. Among their flaws: prunelike flavor, sourness, and pasty texture. To find out whether they've improved, we asked trained sensory panelists to taste seven whole-wheat spaghettis--plain, with tomato sauce, and tossed with olive oil and Parmesan cheese.
The bottom line. On the whole, the news is good. The high-rated spaghettis from Ronzoni and Whole Foods Market had a sweet, nutty whole-grain flavor (regular pasta tastes milder) and an al dente texture like that of regular pasta. Trader Joe's had a slightly stronger grain flavor and a slightly more crumbly texture than the other two. Whole Foods and Trader Joe's are CR Best Buys. They cost far less than Ronzoni, based on the prices we ...