In a bowl or in the food processor, combine flour, semolina and salt. Add boiling water and pulse again until dough just begins to form.
On a lightly floured surface, knead dough for about 5 minutes. If you make dough entirely by hand, knead for at least 10 minutes. Cut dough in half. Roll one piece of dough at a time into a 15-cm (6-inch) wide rectangle that is about 3-mm (1/8 inch) thick. Cover remaining dough with plastic wrap to prevent it from drying out. With a knife, cut dough into thin 3-mm (1/8-inch) wide and 15-cm (6-inch) long strips. Do the same with the other piece of dough.
This part is optional, but is recommended for traditional pici. On a work surface, roll each strip of dough with your fingers to give it a slightly rounded shape.
Place pasta on a baking sheet covered with fine wheat semolina or unbleached all-purpose flour. Coat well.
In a large pot of salted boiling water, cook pici for about 5 minutes or until they are tender, but still slightly firm. Drain and oil lightly. Keep a little cooking water, if needed.
You can also use 500 ml (2 cups) of plain unbleached all-purpose flour instead of the wheat semolina and flour mixture.