Whole grain pastas a good way to get whole grains into the diet, says 'test kitchen' writer

• In a 2,000-calorie diet, for example, you should eat 6 ounces of grains a day, with 3 ounces of that coming from whole grains.
• Many food companies are claiming to offer products that are 100-percent whole grain or whole wheat -- in part because of the low-carb craze.
• One such product that's been around a while is whole wheat pasta, which is often overlooked because of its brownish color.
• Choosing whole wheat over regular pasta can help you get more whole grains into your diet and increase fiber intake as well.
• We sampled a few brands and varieties of whole wheat pastas and found the flavor more robust and heartier than smooth and light regular pastas.
• We used whole wheat pasta in four recipes, and one standout emerged for its texture and flavor: Racconto Bella Terra organic brand.
• We made pasta salad with Racconto gemelli -- two short pieces of spaghetti twisted together like a rope.
• At first, tasters didn't suspect a thing.
• The gemelli is not as brown as some other whole wheat pastas and the texture is not as chewy.
• Both pastas boast 6 grams of dietary fiber (a serving of most regular pasta has 2 grams) in a 2-ounce dry serving.
• We made macaroni and cheese with whole wheat elbow macaroni by Hodgson's Mill.
• The color was a turn-off; the elbows turned darker after cooking and the creamy cheese sauce got lost in the dark dish.
• The solution is to use a sharp or extra-sharp cheddar and make at least 1/2 cup more sauce than your normal recipe so the macaroni is thickly coated.
• Cooking times for whole wheat pastas we tried didn't vary much from regular varieties.