A few years ago I completed the switch from white flour products to using only whole grains. Many of the substitutions were pretty easy, but some turned out to be really hard.

When I was a kid, just about any sandwich I encountered came on white bread. That was normal for the time. The only variation was an occasional rye bread thrill. I first experienced whole wheat bread when visiting relatives, and fortunately for me they had good bread. I found it rich and exotic. This was not by any means an everyday fixture of my childhood.

Nowadays whole wheat breads are easy to find in just about any supermarket. Read the labels carefully and avoid ingredients like high fructose corn syrup. You can even find a few brands of sugar-free whole grain bread. Rolls, too. I don’t mind a tiny amount of sugar in breads, because it is needed for rising in most recipes.

But what does any of this have to do with noodles?

When I decided it was time to complete the switch to whole grains, I went and bought a big load of whole wheat noodles, spaghetti, and other pasta shapes. I bought every brand I could find. As soon as I got home, I cooked up a batch. The result was a huge flop. Words can’t describe my disappointment. The pasta was unbelievably heavy, with flavor like cardboard and texture like glue.

I tried cooking them longer, rinsing more, rinsing less, and anything else I could think of. I found ways to improve them to sort-of tolerable. But I just didn't like any of them. I was tempted to try one of the part-whole-grain pastas that shouted to me from the store shelves. But that would be like eating white flour on alternate days. I was upset. How was I supposed to eat more healthfully when the flavor and texture of these foods insisted on being so awful?

One day I was exploring an unfamiliar supermarket, a rare thrill for me. I saw something there that raised my hopes a bit — multigrain pasta. From experience, I knew that multigrain bread often has a wonderful flavor, so I decided to take a chance. There was nothing bad in the ingredient list, and the product sounded healthy. I’m really glad I did, because the result was better than I dared to hope.

Multigrain pasta is full-flavored, yes, but lighter in color and flavor than the whole wheat varieties. It goes well with every kind of sauce. Lately I have been finding similar products in more stores, though oddly enough the nearest health food store doesn’t carry it!

Look for multigrain pastas in your favorite supermarket. Read the label, to be sure that they aren’t hiding white flour among the ingredients. Use them in all your pasta dishes. And feel good about taking another giant step toward better health!