Place flour on a working surface (or food processor bowl). Form a hole in the middle and pour in egg, butter, sugar, lemon zest, limoncello and 1 pinch of salt.
Work the dough until it comes together and you can form a ball.
Cover the dough and let it rest in a warm spot of the house for at least 30 minutes.
Take back the dough and work it to get 3 cm/1 inch large cylinders. Cut them in 2.5 cm/1 inch pieces and display them over a floured surface. For a better result, you may work each piece between your palms to get a spherical, more regular form (not mandatory).
Heat the oil in a medium tall pot.
Shake the struffoli to get rid of excess flour, using a coriander or fine thieve, and dip them in the hot oil. When they get golden brown, use a skimmer to transfer them to a plate with blotting paper.
Immediately after frying, melt honey in a large pot. Throw in the struffoli and mix delicately. As soon as they are well covered with honey, and the temperature has decreased a bit, add confetti, mix well and pour the whole thing on a serving plate.
Bring to room temperature and serve.
You can make struffoli 1-2 days before Christmas.
Struffoli will last 5 days-1 week, stored at room temperature and covered with a plastic film (yes it will stick a little :-)).
Do not store struffoli in the refrigerator, only the dough, before frying them, for one day.