Hello! I am moving up to Oregon from Texas and want to put a handmade pasta dish on the menu at my new place of work. When I was visiting the owner told me it was near impossible to do handmade pasta up there due to the elevation. I know how sensitive dough can be to humidity or dryness but I’ve never lived anywhere but Texas and never had any issues with pasta. I know it takes longer to cook but does the elevation mess with the dough in anyway? I won’t be up there till end of June so I can’t necessarily get my hands dirty to see how the dough comes out but I was seeing if anyone can explain more into why high elevation effects the pasta dough… is it cool time? Dry or wetness of pasta? What is it?
Thanks!
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