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? 
As you cooked by batches the last one add brought much more water than usual because   it was the last portion of the pack and usually ice pieces are coming down as well the frozen balls kept condensing water on them for all time you fried the first batches.    Except if meantime you have discovered a malfunction of the fryer so that the T goes so high at the heating element to cause the oil to start fuming.  