Sift flour. Make a well in center, and break eggs into it. Add salt, and knead until smooth.
Roll dough out on lightly floured board until .5cm thick. Cut into 1.5cm strips, and cut strips into tiny pieces 1.5cm long.
With the palm of hands, shape these tiny pieces into balls the size of a filbert nut.
Heat oil to 175 degrees C (350 degrees F).
Drop balls into oil 3 at a time. Fry until lightly browned, turning them constantly with a wooden spoon. Remove balls and drain them.
Combine honey and sugar in saucepan and boil over low flame about 2 minutes, stirring constantly. Add fried dough balls, 1 cup at a time, and cook in honey syrup, stirring constantly, for 1 minute. Remove and put strufoli on flat plate to cool. Sprinkle with pine nuts and icing sugar as soon as they are cool enough to handle, and mold about 5 together in a cluster. Enough for 8, or so. Strufoli will stay fresh for weeks if they are kept in a cool place.