high altitude pasta and fritters?

I´ve now had both pasta and fritters disintegrate on me due to altitude problems. I´m almost at 10k feet so I should have expected this. but while most high altitude guides provide info on baking modifications, their warnings re: pasta, fritters, etc. tends to have more to do with boiling points and heating oil adequately, etc.

anyone know more about this? do I just assume I need extra flour and/or eggs for everything? experiment until I get it right, supplementing the compost bin/dog dishes in the meantime?