Dissolve the honey and salt in the water. Then mix most of the water into the flour until the mixture looks crumbly. Add the rest of the water and work the dough by hand. It will look lumpy, and that is fine. Cover it and let it rest for 30 minutes.

Knead the dough briefly, then divide it into 4 pieces. Pass each piece through the pasta machine from the widest setting down to the middle setting, folding between passes, until it becomes smooth. Wrap the pieces and rest them for 30 minutes.

Roll each sheet down to the thinnest setting. Do not flour after the widest setting. After rolling, wrap each sheet around a rolling pin, cover it, and rest for 15 minutes so the dough relaxes.

Unroll each sheet and stretch it wide. Spread softened lard or butter over the whole surface, including the edges, then roll it into a tight rope. Repeat with the remaining sheets, joining each one onto the same log. Grease the log, wrap it well, and refrigerate for at least 3 hours or overnight.

Bring the 2 cups water, 1/4 teaspoon salt, and the sugar to a boil. Slowly whisk in the semolina so it stays smooth, then cook for 3 minutes. After that, cool it completely before moving on.

Beat the cooled semolina until creamy. Add the ricotta, egg, cinnamon, vanilla, orange blossom water, and butter if you are using it. Beat until smooth, then fold in the candied peel. Refrigerate until needed, or overnight.

Stretch the chilled log from the center outward, then trim the ragged ends. Cut the log into slices about 3/4 inch thick. With your thumbs, rotate and press each slice open into a cone, but do not separate the layers too much.

Fill each cone generously with the filling and pinch the opening closed as best you can. Place the pastries on a parchment-lined sheet. Heat the oven to 400°F and bake for 20 to 25 minutes, until deep golden. Serve warm and dust with confectioners' sugar.