Dad, I'm hungry! Why is the spaghetti taking so long to cook?

Growing up in Switzerland, pasta came with a special set of instructions on the box for cooking at higher elevation.

Pasta is cooked by immersing it in boiling water for some amount of time. At sea level, the boiling point of water is 100 degrees Celsius. At higher elevations, the boiling point is a few degrees lower. With decreasing atmospheric pressure, it is easier for the water to evaporate and it requires less energy (lower heat).

At 1000 meters above sea level, where a good number of Swiss towns are found, the boiling point is down to 96 degrees Celsius. At 2000 meters, were the lower ski resorts are, the boiling point is 93 degrees. And at 3000 meters, were the top of the slopes and mountain cabins are found, the boiling point is down to 90 degrees.

If you are hiking and you are attempting to cook pasta, instead of immersing it in water that is at 100 degrees Celsius, you are immersing it in water that is 10 degrees cooler. You will have to compensate by allowing the pasta to cook for longer.