Start by making the dough: Take the eggs and add the sugar, mixing with your hands. You can use a fork if you prefer. Next, add a pinch of salt and the extra virgin olive oil. Work the dough until it forms a smooth, even ball. Roll it out with a rolling pin to just under 1/2 inch thick (about 1 cm). Cut the dough into strips, then roll the strips to make them round. This will save you time later.

Cut the strips crosswise to create lots of small balls. Fry the dough balls in hot oil until they turn golden. Drain them on paper towels and let them dry well.

Meanwhile, in a pot, melt the sugar with the honey over low heat for a few seconds, just until everything is well combined. Add the fried dough balls to the pot and stir so the struffoli are well coated with the honey mixture. Pour everything onto a serving plate. Decorate with chopped pistachios, or use your favorite toppings.

Once the sugar and honey are melted, be sure to mix the struffoli well so everything is evenly coated. Pour onto a plate and decorate—here, I used chopped pistachios.