Umbricelli with Goose Ragu

1. Prepare the Umbricelli dough: In a large bowl, combine the "00" flour and 30 grams of Durum wheat semolina flour. Make a well in the center. Gradually add 140 grams of Water and 10 grams of Extra-virgin olive oil to the well, mixing with a fork until a shaggy dough forms. Turn the dough onto a clean surface and knead for 10-15 minutes until smooth and elastic. If the dough is too dry, add a tiny bit more Water; if too wet, a little more "00" flour. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

2. Shape the Umbricelli: Divide the rested dough into small pieces. Roll each piece into a thin rope, about 0.5 cm in diameter. Cut the ropes into 10-12 cm lengths. Using the palm of your hand, roll each length back and forth on a lightly floured surface (using the remaining Durum wheat semolina flour) to create a slightly thicker, irregular, hand-rolled pasta strand. Arrange the finished Umbricelli on a tray dusted with Durum wheat semolina flour to prevent sticking.

3. Prepare the Ragu base: Finely dice the Carrot, Celery, and Yellow onion to create a soffritto. Dice the Boneless goose meat into very small pieces, about 0.5 cm cubes.