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In a mixing bowl, sift together flour and salt. Transfer mixture to a work surface and create a well. Add eggs, ricotta, and olive oil into the well. Slowly incorporate wet ingredients into the dry ingredients until dough comes together. Knead until smooth, then cut into 1-inch squares. Using a dowel, roll squares into tubes, about 1-centimeter thick. Dust with semolina flour. Transfer to an airtight container and freeze.
In a stockpot over medium heat, bring all ingredients for the Seasoned Cream to a simmer. Reduce heat and cook 30 minutes, making sure the mixture does not boil. Strain into a nonreactive container and let cool. Refrigerate.
In a saucepan over medium heat, add ‘nduja, butter, and 3 ounces Seasoned Cream. Whisk until combined. Reduce heat and keep warm.
Bring a pot of salted water to a boil. Add 6 ounces Pici and cook 3 minutes, or until just al dente. Strain, reserving pasta water.
Add cooked Pici and a splash of pasta water to the cream mixture. Toss to coat noodles in sauce. Cook until sauce has slightly reduced. Remove from heat and season with lemon juice. Stir in egg yolk and cheese until pasta is evenly coated.
Transfer to a serving bowl. Top with grated cheese. Drizzle with mint oil, then finish with mint leaves.