Add 2 flours and salt to a large mixing bowl and stir well.
Add 1 cup of water and olive oil to flour mixture.
Stir until mostly incorporated and then transfer onto flat surface.
Knead dough until fully incorporated and smooth, about 6-7 mins. At this stage if dough is too dry knead in 1 tbsp of water at a time (up to 4 tbsp) until dough reaches a soft consistency.
Roll dough into a ball and let rest for about 20 mins covered with a dry kitchen towel. (Image is what the dough looks like just after kneading and before covering with a dry kitchen towel.)
Once rested, roll dough out to 1/4 inch thickness.
Evenly spread a small amount of olive oil over top of rolled dough (approximately 1-2 tbsp).
Using a pizza cutter, cut dough into long strips about the thickness of 1/4- 1/2 inch.
Using two hands, roll the dough strips from the center of the strip working outwards on a flat surface. The thickness will be a little thiner than a pencil.
Place rolled Pici noodles onto a floured cookie sheet to prevent noodles from sticking together.