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Cooking the right amount of pasta can be a challenge. Quantities can vary by size and shape.
All portions are for two

For dried spaghetti, linguini, etc. a 'bunch' about 1 1/4" (3 cm) is about right for a main course for two.  It should be around 4oz (125gr).

1 1/4 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 cup for a main dish.

For orzo, which is small and compact, I normally recommend 1/3 - 1/2 cup. 

The problem for me, in writing the recipes, is 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 Pasta:
     For recipes see Pasta; One Dish Dinners