Make a fontana with the flour on a pastry board. Add 6 whole eggs and 2 egg yolks, butter, sugar, lemon and pinch of salt. Knead into smooth but firm dough.
Cut the dough into pieces. Roll them into long cylinders 1/2-in. in diameter, and cut each of these into 1/4-in. nuggets. Use up all the dough and place the nuggets on a floured surface.
Fry the strufoli in hot oil a few at a time. When golden, drain them well and dry on paper towels to rid of excess fat. Put the honey in a saucepan (preferably with a concave bottom) and bring to a boil. Simmer until the foam subsides and the honey turns golden. Turn the heat down very low and add the strufoli with the candied fruit and the grated peel. Mix well, coating all strufoli evenly.
Place on a dish and mold them into desired shape (flat, round, or cylindrical). Always serve at room temperature, do not refrigerate.
Note:
Strufoli are very similar to Sicilian pignolata, though the latter are coated with a sugar and egg white glaze or a chocolate glaze instead of honey.
