Why does pasta get a “skin” on it if left out for too long after boiling it?

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Like with hot milk, I often find that if I leave cooked pasta out for too long, it forms a “skin” that gets thicker the longer it’s left out. Is there a reason for this? The pasta brand I use is Garfalo. Here’s a link to the exact type of spaghetti: https://www.walmart.com/ip/Garofalo-Organic-Spaghetti-Noodles-17-6-oz-8-ct/307412422?

Furthermore, I boil my pasta with some Lawry’s garlic salt: https://www.walmart.com/ip/Lawry-s-Coarse-Ground-Garlic-Salt-With-Parsley-33-oz/163740057?

Water is just regular old tap water. Any help is appreciated!

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