With things like uncooked chapatis, if you don't put them in airtight packaging, they become tough and dry. I imagine that this is because they've already been mixed with water and chemically changed.
Must you do the same with uncooked pasta? In the packaging, the noodles are hard pieces which must be boiled. It seems to me that, if they are uncooked and in a non-airtight container, they don't change but still remain hard and when cooked become soft like normal.
Therefore, I'm wondering, is it really a problem if I leave pasta out with the packaging open for weeks?