Mix 1 cup of the flour with the salt and baking powder in a large mixing bowl. Make a well with the flour mixture.
Break the eggs into the well and with hands (finger tips) scramble just to break yolks, then work the flour into the eggs.
Add the remaining cup of flour, a little at a time to make a dough.
Transfer to a lightly floured surface and knead the dough until "as smooth as a baby's bottom". Or cheat - use the dough hook with the Kitchen Aid mixer and run it until the dough reaches the desired smoothness. I usually just do all the previous steps this way.
Cut dough in half. Cut in quarters. Roll dough with rolling pin into a square or rectangle to about 1/4" thick (no thinner).
Cut with a sharp knife into 1/4" strips lengthwise.
With palms of hands, roll each strip into a rope (not too thin).
With a sharp knife, cut large grape-size pieces. Don't let them stick together. Continue until all the dough is used.
In large frying pan, heat 1/2" to 3/4" of oil over medium heat. When hot (not burning or smoking), add one piece to check that it begins sizzling, then add the rest (enough to fit in pan at a time).
Move them with a wood spoon or spatula as you cook.
When they're a light golden brown, remove with spatula and drain on paper towels.
When all struffoli are done, bring the honey and vanilla to a low boil in a saucepan.
Shut off heat and stir in struffoli with wood spoon until well coated.
Quickly place on large oval or round plate (heaped in a mound). Sprinkle with colored sprinkles.
Cool and serve.
To store, cover tightly with plastic wrap at room temperature.