You need slightly larger amounts when using fresh pasta. I've found weighing the pasta, on a simple kitchen scale, to be the most accurate way to judge portions. Those round pasta measurers have never quite worked for me. In my prescale years, I eyeballed amounts and resisted the temptation to add more to the pot. Equipment All you need to cook pasta is a large saucepan or stockpot.
Pasta needs plenty of boiling water surrounding it.
Too little water and the pasta clumps together in an unsalvageable mess. A colander is also useful for draining the cooked pasta. Many stockpots are now sold with pasta inserts. If you are using an insert, move the pot as close to the sink as possible to avoid a trail of boiling water. Also, watch out for steam burns when removing the insert.