How does everyone measure pasta?

Whatever works for you. Because I eat gluten-free pastas, the nutritional info for generic dry doesn't line up with my pasta so I just weigh it dry. If I'm doing a single serving, I weigh it and eat that whole serving. If I'm cooking some for more than just me, I weigh it all dry, then weigh it all when it's cooked and either divide into equal weighted portions or I will note the weights. I have a "recipe" as well for pasta, so that if I cook 150g of pasta and it comes out to like 350g cooked then I'll write that in the recipe title.

But then for instance, I weigh rice cooked becuase... whatever, I'm lazy, and rice is rice is rice. But then I have pastas that are either corn, rice, or a grain blend, and they are all different nutritional info. So dry is just more convenient for me

Also, all calorie counting is an estimate. As long as you are consistent - use dry info for dry-weighed food, cooked for cooked-weighed food - it doesn't really matter in the end. I weigh everything both cooked and dry depending on preference and ease. Some things I never weigh cooked, like oatmeal, because I always just have the one serving or because it just makes more sense to weigh it dry. Other things only make sense for me to weigh cooked. Whatever works fro you.