[Ray]

I've been a lifelong eater of refined, white pasta. I avoid Ragu, but have been known to use a better quality pre-made sauce, as well as "west coast style" and just about any other way imaginable. But lately I've been transitioning over to whole wheat pasta, going for the longer burn of complex carbs. I don't like the stuff as much, but I'm getting used to it and sometimes I'm even starting to like it.

What about the rest of you - white or dark?

-Ray