It is a little difficult for me to explain how much pasta to use.
For dried spaghetti, linguini, etc. a 'bunch' about 1" (2.5 cm) is about right for a main course for two. It should be around 4 oz (125gr).
1 1/2 cups is a good measure for rigatoni or penne because these types have unusual shapes and fill the cup easily but it would be too much for fairly flat farfalle.
3/4 cup is a good measure for farfalle, or orchiette for a side dish, but 1 1/4 cups for a main dish.
For orzo, which is small and compact, I normally recommend 1/3 - 1/2 cup.
The problem for me comes when the pasta used comes in different sizes - I know what size my rigatoni is but yours could be larger or smaller, throwing the measurements and proportions off. So, here is what you do (and what I do): make your best guess as to the right quantity - 1/2 cup, 1 cup, 1 1/2 cups, 2 cups - always erring on the side of too much rather than not enough. If you end up with too much pasta for the sauce - in your opinion, just don't use it and make a note for next time. Most cooking is intuitive - you'll get the hang of it if you haven't already.
Cooking for Two? Or more?
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