Place the flour on a working surface (or mixer bowl). Form a hole in the middle and pour in the egg, the butter, the sugar, the lemon zest, the limoncello, and one pinch of salt.
Take back the dough and work it with your hands to get 2.5 cm/1 inch large cylinders. Cut them into 2.5 cm/1 inch pieces and display them over a floured surface. You may work each piece between your palms to get a spherical, more regular form and a smoother surface (not mandatory).
Heat the oil in a medium, tall pot.
Use a colander or a fine sieve to shake the struffoli and get rid of the excess flour.
Toss them in the hot oil. When golden brown, use a skimmer to transfer them to a plate lined with kitchen paper - to absorb the extra grease.
Immediately after frying the dough balls, heat the honey in a large pot until liquid. Throw in the struffoli and mix delicately. As soon as they are all well covered with honey and the temperature has decreased a bit, add the confetti, mix well and pour everything on a serving plate. You can give the pile a pyramid or a wreath shape, according to your taste.
Bring to room temperature and serve.