Working with the legendary Maccioni restaurant family creates incredibly high standards. Just ask chef Vincenzo Scarmiglia, who manned the stoves at Bellagio’s Circo before opening Sirio at Aria in 2009. “We wanted Sirio to be different from Circo, and we worked together to make something new,” he says. One dish that sets Sirio apart is pasta; all the pasta served in the main dining room is made fresh every day. Though it seems difficult, “it is not that complicated to make pasta at home,” Scarmiglia says. “Do it once and you’ll realize it’s not that hard.” One of Sirio’s most popular pastas is black and white tagliolini with white prawns in pink vodka sauce. Squid ink to make the black pasta is optional.

Fresh Black & White Tagliolini Pasta

(serves 4)

Ingredients:

8 oz. semolina flour

4 oz. all purpose flour

4 whole eggs

4 egg yolks

½ oz. salt

2 tsp. olive oil

1 tsp. warm water

1 bag (4 grams) squid ink

Method: Since you’re making two types of dough, start by splitting the ingredients in half, except for the squid ink. Make a pile with the flour on a clean surface, and make a well in the flour. Break the eggs in a bowl and mix well with yolks, oil and water. Use a fork to stir while pouring the liquid into the flour. Slowly combine the flour and liquid with your fingers until the dough is formed, then knead until elastic.

Let it rest for 15 minutes, covered with a damp cloth or plastic wrap. Repeat the process for the second batch of dough, incorporating the squid ink into the egg mix before adding it to the flour. After resting, cut the dough into small pieces and flatten them. For best results, roll dough through a pasta machine starting with the highest/thickest setting and gradually decreasing until pasta is thin enough. Without a machine, use a rolling pin to get dough as thin as possible. Cut strips of pasta about 15 inches long and 1/8-inch thick.

To cook the pasta, add to boiling salted water for 4 to 5 minutes.

White Prawn and Sweet Pea Pink Vodka Sauce

(serves 4)

Ingredients:

16 large prawns (peeled)

4 cloves garlic (chopped)

1 lb. cherry tomatoes (quartered)

½ cup vodka

½ cup white wine

2 tbsp. extra virgin olive oil

2 oz. butter

1 cup cream

8 oz sweet peas

½ oz. chopped parsley

salt and pepper to taste

Method: Put aside four prawns for garnish and chop the rest into ½ inch chunks. In a hot pan, pour 1 tbsp. olive oil and the chopped prawn meat and sauté until golden brown. Add the garlic and deglaze the pan first with vodka then white wine. Add the tomatoes, peas and cream. Cook for 4-5 minutes at medium heat, adding salt and pepper to taste. Add the remaining olive oil and butter just before adding the cooked pasta. Serve with garnish of chopped parsley and the whole prawn roasted or grilled. Pair with chardonnay.