Whole-grain foods contain all three parts of a grain's seed or kernel—bran, germ, and endosperm—while refined grains contain only the endosperm. Consequently, whole-grain pastas cook differently from their refined counterparts. Our Test Kitchens professionals offer these pointers:

Do not overcook whole-grain pastas. We found that the package instructions for the pastas are an accurate gauge of cooking time. Overcooked, they tend to become even mushier than overcooked regular pasta.

Serve immediately. Cooked whole-grain pastas dry out more quickly than refined-flour pastas.

Coat immediately. Toss these pastas in sauce as soon after cooking as possible to keep them moist and supple.

Consider creamier sauces, which tend to adhere to the whole-grain pastas better than tomato-based sauces.

For skeptics, start mild with a whole-grain pasta blend. These mix the flavor and texture of regular pasta with whole grains and cook in a way you are more likely to be familiar with.

Where to Find It
You can find whole-grain pasta in most major supermarkets. Look for specialty varieties like quinoa, spelt, or kamut in health-food stores and specialty markets. You can also find them online at www.purityfoods.com and www.edenfoods.com.