We've been getting our whole wheat pasta from DeLallo. It's IMO, the second best WW pasta we've ever had. (Folks who made the very best no longer make pasta - just milled grains.)

The pasta is made from whole wheat durum flour, grown not far from where the pasta is made, in Puglia Italy. Three bucks a pound, flat rate shipping, totally worth a try. https://www.delallo.com/search.php?search_query=whole%20wheat&section=content

If your family doesn't usually eat whole wheat pasta, I'd suggest starting out with the Capellini (AKA "angel hair").

Their non-WW pasta is also quite good (made of semolina, the endosperm of durum, so a ‘white’ flour).

Their pastas, both WW and non, are made with bronze dies that give the pasta good texture so your sauce (or whatever) adheres well.

Somewhat related: if you don't know about 'finishing' pasta in sauce, google it. It works. Too off topic for a response about US/EU wheat, or I'd go on...