Put the two flours in a bowl and add the extra virgin olive oil and the sea salt to the center. Then start mixing by slowly adding water without stopping. Continue to mix adding water until a homogeneous and fluid mixture is obtained.
Heat a small non-stick pan. As soon as it is hot, pass over the butter in a fork to lightly grease the pan. Pour some of the mixture into the pan and cook about a minute on high heat.
When the lower part of the Neccio is cooked (a small lightly crumbled crust must be formed), turn it over and cook the other part for a minute.
Put Necci on a plate and spread them with ricotta cheese, or ricotta and honey, or ricotta and Nutella, or just Nutella.