To cook farro, first rinse 1 cup of dried farro under cold water. Then bring a pot of salted water to a boil, add the rinsed farro, and simmer until tender but still chewy, about 10-40 minutes depending on the type (pearled cooks faster, whole takes longer). Drain the cooked farro and spread it out to cool and dry slightly to avoid mushiness. It can be served warm or chilled and used in salads or side dishes. Here is a simple step-by-step guide:

• Rinse farro in a fine mesh sieve under cold water.
• Bring a pot of salted water to a boil.
• Add the farro and simmer until tender but with an al dente bite:
  • Pearled farro: 10-20 minutes,
  • Semi-pearled: 20-30 minutes,
  • Whole farro: up to 40 minutes.
• Drain the farro and spread it on a baking sheet or plate to cool for about 20 minutes.
• Serve warm or refrigerated, optionally tossed with dressings or herbs.

This straightforward boiling method is similar to cooking pasta and provides the best texture without precise water measurements. Season farro warm for best flavor absorption.