I just noticed this article on the CL home page, and thought it might be of interest to others. I sometimes end up with too much pasta when I guess, so I plan to print this out and tape it to the inside of my cupboard door for reference.

How Much Pasta to Cook?

Take the guesswork out of the dry-versus-cooked dilemma.

Uncooked pasta of similar sizes and shapes may be
interchanged in recipes if it is measured by weight, not volume. Just follow this guide:

Linguine, Spaghetti, or Vermicelli:
4 ounces dry = 2 to 3 cups cooked
8 ounces dry = 4 to 5 cups cooked
16 ounces dry = 8 to 9 cups cooked

Macaroni, Penne, or Rotini:
4 ounces dry = 2 1/2 cups cooked
8 ounces dry = 4 1/2 cups cooked

Fine or Medium Egg Noodles:
4 ounces dry = 2 to 3 cups cooked
8 ounces dry = 4 to 5 cups cooked