Several years ago, my mother and I took a one-day cooking class in Florence, Italy. It was predictably glorious and we made pasta, panna cotta and other classic Italian dishes after shopping in the open air markets.
I have never replicated the homemade pasta for a variety of reasons, including the fact that we -- and everyone else -- are trying to cut down on carbs. But mostly because I'm lazy and I live where I can buy really good fresh pasta, and really good dried pasta whenever I like.
The panna cotta was unbelievably delicious and I still have the printed out recipe somewhere, but I've never made that again either. I always know I can, but I hesitate to cook with heavy cream, which panna cotta is by (translated) definition, (there's that health consciousness again) and usually I just make something else for dessert.
The one thing I do make over and over again is something I serve as either an appetizer or dessert (great with a Muscatel or other dessert wine or aperitif) and is simply an unusual and extraordinary combination of flavors.