1. For pasta, stir together 2 cups whole wheat flour and ½ teaspoon salt with a fork. Form mixture into a mound; make a well in center of mound. Add eggs and 1 tablespoon of water to well.
2. Using fork, slowly mix some of the flour into the egg mixture, pulling from the inner edge of the well. Continue gradually mixing in the flour into the well until a shaggy dough forms.
   Add enough of the remaining water, 1 teaspoon at a time, if the dough is dry and crumbly.
3. On a lightly floured surface, knead dough for 10 to 12 minutes or until smooth and dough springs back when lightly touched. Flatten dough into a 4-inch square. Wrap dough in plastic wrap; let rest at room temperature for 1 hour.
4. Cut dough into quarters. Assemble pasta machine or pasta roller attachment according to manufacturer’s directions; set rollers at the widest setting. Lightly dust one portion of dough with additional whole wheat flour; press to flatten dough to ¼-inch thickness.
5. Feed dough once through the pasta rollers at the widest setting. Lay the pasta on the work surface and fold it into thirds; lightly dust with whole wheat flour. Feed dough through pasta rollers at the widest setting one more time. Set pasta rollers to the second-widest setting. Feed dough once through the pasta roller. Fold dough in half; feed through one more time.
6. Continue feeding dough through progressively narrower roller settings until dough is about ¹⁄₁₆^‍ inch thick, dusting dough at each setting with whole wheat flour if necessary to prevent sticking.
7. Lay pasta sheet flat on a lightly floured surface and dust with whole wheat flour; lightly cover with a clean kitchen towel. Repeat rolling out remaining 3 portions of dough.
8. Using a knife or a pizza cutter, trim uneven sides of each pasta sheet. Cut pasta sheets into 2×1-inch pieces; lightly cover pieces with kitchen towel.
9. Line two baking sheets with parchment paper and sprinkle generously with semolina flour; set aside.
10. To shape farfalle, starting at the long side of one 2×1-inch dough piece, make 3 accordion folds. Use your thumb and forefinger to firmly squeeze the center of the accordion fold together to form a classic bowtie shape. Repeat forming farfalle with remaining 2×1-inch dough pieces. Place farfalle, in a single layer, on prepared baking sheets. Let stand at room temperature for 2 hours to slightly dry.
11. For caprese, preheat oven to 375°F. Line another baking sheet with parchment paper. Arrange prosciutto slices, in a single layer, on prepared baking sheet. Bake for 13 to 15 minutes or until crisp. Transfer to paper towels; set aside.
12. In a large bowl, whisk together balsamic vinegar, ¼ cup olive oil, salt and ½ teaspoon pepper. Add heirloom and cherry tomatoes, and ½ cup basil; toss to coat. Let stand for 5 minutes.
13. Meanwhile, to cook pasta, fill a pasta pot with 3 quarts of water; bring to boil over high heat. Generously salt the water. Add farfalle into boiling water. Quickly return to boiling. Boil, uncovered, for 3 to 4 minutes or until al dente, stirring occasionally. Quickly drain.
14. Immediately add hot pasta to tomato mixture; gently toss to combine. Transfer to a large serving platter. Top with Burrata cheese balls and prosciutto. Garnish with additional basil, pepper and olive oil, if desired.

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Whole Wheat Tagliolini:

Prepare whole wheat pasta as directed through step 7. Then remove pasta rollers and attach the pasta cutter according to manufacturer’s directions. Feed each pasta sheet through the pasta cutter to make ribbonlike strands of pasta. (Or, fold each pasta sheet lengthwise in half; repeat folding in half until sheet forms a 3-inch-wide roll. Cut pasta roll crosswise into ¼-inch-wide slices. Shake pasta strands apart and lightly dust with semolina flour to prevent strands from sticking together.)