Cook farro in a large wide pot over medium heat, stirring often, until golden brown and toasted , about 4 minutes. Remove pot from heat and pour in cold water to cover grains by 1"; throw in a generous amount of salt . Set pot over medium-high heat and bring water to a boil. Reduce heat and simmer, skimming surface occasionally of any foam that may rise to the top, until grains are tender but still have some bite, 25–35 minutes. Drain and transfer farro to a large bowl.
