Whole wheat will give you fibre. Spaghetti from refined flour not so much. That is a significant nutrional difference. Products from whole wheat flour tend to go rancid. So keeping the grain and grinding it when needed is better.
Also grain is more versatile. It can be ground to different degrees of fineness used for baking or making pasta. Pasta is just pasta. When you get tired of it, there is not much else you can do with it.
I store grain. I have a different supplier though as I live in Europe.