Struffoli without butter: a light and colorful recipe

1. Place the flour in a heap on a pastry board. Place the egg and oil in the center, and begin to beat with a fork. Add the wine, sugar and lemon peel, continuing to mix.

2. When the dough has become firm, start kneading it with your hands until it becomes a smooth, homogeneous dough ball.

3. Form thin coils of dough, rotating the dough under the palms of your hands. Cut them into pieces (as you would for gnocchi).

4. Heat the olive oil in a high-sided frying pan and dip the struffoli a little at a time, letting them brown for 3 to 4 minutes, turning them occasionally. Remove them from the pan with a skimmer and lay them on a sheet of paper towels.

5. In a separate pan put honey with powdered sugar and melt them over a very low flame, stirring with a wooden spoon.

6. Once the heat is off, pour the struffoli into the pan with the honey and mix well. Arrange the struffoli in a serving dish and immediately decorate with the colored sugar beads.