Mix the two flours in a large bowl and drizzle a little bit of olive oil and a pinch of salt. Slowly add some water and start mixing with your hands, adding more water a little bit at a time until the dough starts coming together.
After a few minutes of kneading, you should have a round soft ball, which is not crumbly nor sticky.
Cover the dough ball in plastic wrap and set aside to rest for about 15 minutes.
To make the Pici, roll the pasta dough and cut it into strips, then roll them with both your hands on the cutting board to get the thick pasta strings. Try to keep the same thickness on the whole lenght, to cook it uniformly.
To cook, toss the Pici in a large pot of boiling salted water and boil for 3-4 minutes. Drain and serve with the sauce of choice.
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Notes
Fresh pasta (when eggless) can be made in advance and dried at room temperature. You can also freeze it when raw and then toss directly the frozen pasta in boiling water to cook.