Prepare a smooth, firm dough by working the flour with the beaten eggs and a pinch of salt. Knead vigorously for a few minutes, then wrap the dough in a damp cloth and let it rest for at least 20 minutes.
After resting, roll out the dough into thin sheets, roll them up and cut into strips about 6 mm wide to make tagliatelle. Gently unroll them and spread them out on a floured surface.
Meanwhile, in a copper or earthenware pot, heat a little oil and sauté a finely chopped mixture of ham fat, celery, carrot and onion. Add the goose offal and pieces, finely chopped, and brown them for a few minutes.
Pour in the white wine and increase the heat to allow the alcohol to evaporate. Add the tomatoes and cook over a low heat for about an hour and a half, adding warm water if the sauce becomes too dry. Stir occasionally with a wooden spoon.
Finally, cook the tagliatelle in plenty of salted boiling water, drain them al dente and toss with the goose ragu. Serve each portion with a sprinkling of grated cheese and a pinch of pepper.