Whole wheat products often taste like cardboard. Never buy whole wheat flour unless it’s freshly ground, and then store it in the freezer. The wheat germ in it goes rancid quite quickly. Whole wheat pastas, breads, and other products are often made with rancid flour.
If you can’t get freshly ground whole wheat flour, you can make graham flour, or reconstituted whole wheat flour. For three cups combine a tablespoon and a teaspoon of wheat germ (now available in many stores; store in the freezer), ¾ cup plus a tablespoon and a teaspoon of wheat bran, and two cups plus a tablespoon and a teaspoon of white flour. Freeze until use.
One of the problems with store-bought (rancid) whole wheat flour is that the bran and germ are ground up so fine they inhibit the white flour from getting fluffy. By using graham flour, invented by Reverend Sylvester Graham in 1829, you get all the nutrition of whole wheat with none of the bitter taste or cardboard texture and more fluffiness than you would with whole wheat flour.
But historically speaking, whole wheat products were never terribly common. Even in ancient times, wheat was always sifted when ground, and some if not most of the bran and germ was discarded. While purely white flour wasn’t possible until metal rollers were invented in the nineteenth century, allowing for complete degermination (thus allowing flour to be preserved almost indefinitely), most wheat flour was whiter than whole wheat. I usually mix white and whole wheat flours in various ratios, whether making bread, crepes, pasta, or dessert.