The extended instructions are below, but this is the shorthand that will get you ready. Once made, pici is best cooked that day, although you could lay them out on a floured baking sheet in the fridge and keep them there for 24 hours or so.
Mix the flours and the salt together in a large bowl, then add the olive oil and water. Mix well and knead thoroughly for 5 minutes. Wrap the dough in plastic or cover with a damp cloth and let rest 1 hour. If you are short on time, you can vacuum seal the dough and it will instantly be hydrated.
Follow the directions below for shaping the pici pasta.
Notes
You can use emmer or farro flour instead of semolina if you want.