# What is farro, and how do you cook it? Canonical: https://zestasy.com/wiki/what-is-farro/ Section: Zestasy Wiki > Food · Updated: 2026-10-14 · Publisher: Zestasy *Zestasy Wiki: our reference answers. Checked for facts and sources; less curated than the magazine.* Farro is the Italian name for three old kinds of hulled wheat: einkorn, emmer and spelt, with emmer the most common in Italy. It is sold whole, semi-pearled or pearled; pearled farro has most of the outer layer removed, needs no soaking and cooks fastest, while whole farro wants a soak and longer simmering. Cook it like pasta in salted water until tender but chewy, then use it in salads, soups and warm grain dishes. Farro is the chewy, nutty grain that turns up in Tuscan soups and summer salads, and it comes with a naming problem. Depending on where you buy it, the packet may say farro, emmer, spelt or einkorn, and sometimes the translation is wrong. Here is how to make sense of it, and how to cook it so it stays plump and pleasantly chewy. ## What farro is [Wikipedia's farro entry](https://en.wikipedia.org/wiki/Farro) explains that farro is the grain of any of three hulled wheat species: einkorn, emmer and spelt. Italian cooks sometimes call them *farro piccolo*, *medio* and *grande*. Emmer is the farro most commonly grown in Italy, in mountain areas of Tuscany and Abruzzo, and is sometimes considered "true" farro. The same entry notes that farro is often translated as "spelt", which is only one of the three. [Altroconsumo's guide to farro](https://www.altroconsumo.it/alimentazione/pasta/speciali/farro) gives the same three species: einkorn (*Triticum monococcum*), the oldest with very small grains; emmer (*Triticum dicoccum*), the most common in Italy; and spelt (*Triticum spelta*), with the largest grains. In practice: an Italian packet that just says farro is most likely emmer. All three cook in a similar way. ## Pearled, semi-pearled and whole This matters more than the species, because it decides how long it takes. - **Pearled (perlato).** Altroconsumo explains that processing removes almost all of the outer layer, and that it needs no soaking. Cooks fastest and gives a softer, slightly starchy grain. This is what most shops sell. - **Semi-pearled (semiperlato).** Only the surface is lightly scratched, so the grain stays mostly intact. It behaves much like pearled and keeps a little more bite. - **Whole (integrale or decorticato).** Only the inedible husk is removed. Altroconsumo recommends soaking it for several hours before cooking. It takes the longest and stays the chewiest. The packet will usually tell you, and it will give you a guide to how long to cook it. Use that as a starting point and taste. ## How we cook it **Like pasta.** The easiest way. Bring a big pan of salted water to the boil, add the farro (rinsed if you like), and simmer until tender but still chewy, with no chalky centre. Drain well. Each grain should be plump and separate. **By absorption.** Simmer gently in about twice its volume of water or stock until the liquid is absorbed, then let it rest covered. Good for warm side dishes. **Like risotto.** *Farrotto* is farro cooked like risotto, with stock added gradually. Pearled farro gives a creamy result, though never quite as creamy as rice. Lovely with mushrooms or squash. Toasting the dry grains in a little oil before adding water deepens the nutty flavour. ## Summer uses - **Salads.** Cooled farro with cherry tomatoes, cucumber, herbs, olives, feta or mozzarella, and a sharp dressing. Dress it while it's still warm so it soaks in the flavour. See [grain salads that aren't bland](https://zestasy.com/wiki/grain-salad/). - **Picnics and packed lunches.** Farro holds its texture for hours and doesn't go soggy like pasta. - **With grilled vegetables.** Courgettes, peppers, aubergine and a spoonful of pesto. - **In soup.** Tuscan-style bean soup with farro, or a summer minestrone. - **Warm with greens.** Toss with sautéed cavolo nero, garlic and Parmesan. ## FAQ ### Is farro the same as spelt? Not exactly. Spelt is one of the three grains called farro, but Italian farro is most often emmer. They cook similarly, so you can usually swap them. ### Can we cook farro ahead? Yes. Cool it quickly, keep it covered in the fridge and use it soon, or freeze it in portions. Handy for quick salads. ### Why is our farro mushy? It was cooked too long or is a very pearled type. Start tasting earlier, drain promptly and spread it out to cool. ## Sources - [Wikipedia: Farro](https://en.wikipedia.org/wiki/Farro) - [Altroconsumo: Farro, caratteristiche e tipologie](https://www.altroconsumo.it/alimentazione/pasta/speciali/farro) ## Related - [How do you make a grain salad that isn't bland?](https://zestasy.com/wiki/grain-salad/) - [What is the difference between arborio, carnaroli and vialone nano?](https://zestasy.com/wiki/risotto-rice-types/) - [What makes a good minestrone?](https://zestasy.com/wiki/good-minestrone/) - [What should you pack to eat on a long day outdoors?](https://zestasy.com/food/food-for-a-long-day-outdoors/) - [What can you pack for lunch that's still good by midday?](https://zestasy.com/wiki/packed-lunch/) - [All Food answers in the Wiki](https://zestasy.com/wiki/#food)