In a stand mixer bowl with a dough hook, combine the flour, honey, water, and salt. Mix at medium speed for about 10 minutes until a very hard and uniform dough is formed. Wrap in plastic wrap and refrigerate for two hours.

Divide the dough into two portions, roll out slightly, and pass each dough piece through a pasta machine. Start with the largest setting on the machine, pass the dough through the machine two to three more times, decreasing the setting each time until the dough is rolled out to the thinnest setting.

Smooth the strips well with each rolling, then roll the strips into a cylinder to make it easier to roll out with the butter.

Prepare a bowl with softened butter. Begin by stretching the dough, then spread a thin layer of butter and roll it up. Stretch the dough well and roll until you reach the end of the strip. Connect the end of the second dough strip to the end of the first strip and continue rolling, stretching, spreading butter, and rolling until you get a long and smooth roll. Wrap it in plastic wrap and refrigerate overnight.

Bring the milk to a boil in a saucepan. Gradually pour in the semolina and mix well until the mixture thickens. Transfer to a bowl to cool at room temperature, then add egg yolks, sugar, ricotta, and vanilla, and mix well until a smooth mixture is obtained. Store the ricotta filling in the refrigerator until ready to use.

Remove the dough roll from the refrigerator and cut it into slices 1.5 cm thick. Open each slice with your fingers from the center outward to form a cone shape. Fill each cone with the ricotta filling and close the ends. Place each cone on a baking sheet lined with parchment paper, ensuring they are spaced apart.

Preheat the oven to 355°F (180°C) on the convection setting, and bake the sfogliatelle for about 35 minutes until golden brown. Remove from the oven and let them cool.

Using a piping bag, fill the sfogliatelle with the pistachio filling, sprinkle with powdered sugar, and top with ground pistachios. Serve immediately.