Add the dry, uncooked farro to a pot and stir and cook over medium heat for 2-3 minutes to toast the farro. This will increase the nutty flavor.
Once toasted, add about 3 cups water, or enough to cover the farro by a few inches, as well as ⅛ tsp salt. Place a lid on the pot, turn the heat up to medium-high, and allow the water to come up to a boil.
Once the water reaches a boil, turn the heat down to low and let the farro simmer for 20-30 minutes. Start testing the tenderness of the farro around 20 minutes. If you prefer your farro more tender, let it simmer less. If you prefer it softer, let it simmer longer.
Drain the excess water from the cooked farro in a colander. Use the farro in a recipe, or chill and save for later.