Yes, the soft white sliced "sandwich bread" that you get in the USA and also UK superficially tastes good, but the nutritional value is terrible... it is known as "toast bread" in parts of continental Europe, where they have real bread! Thankfully it seems to be going out of fashion.
I'll test a loaf of the sprouted whole wheat variety, sounds interesting!
Eat nothing but any of the many varieties of sprouted bread for a year, and if you ever end up tasting normal white toasted bread after that, it will taste like sick empty nutritionless mush.
Even on my homemade burgers, (1lb of minced pork filet-minion, cooked rare), I use 2 slices of sprouted bread as the bun. Though, I lightly toast them too. I prefer Sprouted 9 grain bread, or strict sprouted whole wheat. Note that some of the breads I buy say they contain no flour at all. (LOL, to think I manage to keep off over 140lb of fat eating like this for years now, and before I got my back injury, my total weight loss went from 333lb to 165lb, achieved in my mid 40s.)
As for the sprouted spaghetti / pasta, I make my own organic tomato sauce with onions, garlic, mushrooms, salt, fresh ground pepper, chilies flakes, oregano, basil and added minced pork filet-minion.
(Pork Filet Minion is leaner than normal beef Filet Minion and here in Quebec, I can get it at a lower price than normal lean grade AAA minced beef, or minced turkey breast. Minced Filet Minion also makes great rare burgers, however, it now costs an arm and a leg. After cooking, it has no heavy grease or oil whatsoever.)
No sooner said than done (almost!), I picked up a loaf of sprouted rye bread. The big deal with the sprouted grain seems to be the much higher protein content, which is very cool, given that most bread seems to be all carbs! (e.g. the carb to protein ratio even for decent quality bread is nearly 10:1, whereas for the sprouted loaf I just got it is 5x better at 2:1)
Sounds like you picked the good stuff. Be careful, I've seen sprouted bread which still are mostly flour and have the sprouted germs as a final addition to the ingredient list. You will know as true sprouted grain bread does not have a soft/spongy and squishy center, or, if the bread states it contains no flour, or it is a flour-less bread.
Shop around for sprouted/spelt dark brown pasta, there exist brands which are within 1$ or less of cheap normal pasta.