I measure pasta for two by the half-packet, olive oil by the glug, salt, pepper and dried chillis by the pinch, garlic by whatever takes my fancy, soffritto by the equal volumes, approx., of onion, celery and carrot, chicken by the one breast/two thighs each, flour by the sprinkle, enough for a burger by a handful of mince, herbs by sheer instinct, basmati rice by a scant mugful for two (I might do extra to fry up for tomorrow's breakfast), cheese by how much of the chunk is left after I've grated it, eggs by the egg and tomatoes by the can. I might measure amounts carefully if thickness of a sauce or a batter is paramount, otherwise I just seem to know.