Inspect the grains to see if it has a papery hull attached. If it is pearled or semi pearled it will have a softened look to it, and rounded tips. Like it has been tumbled around a bit (like barley.) If it does have the hull, soak it overnight. If you don’t know what kind you have and you’re not sure how long to cook it or how much water to use, you can cook the farro as you would pasta or lentils, and then drain it through a fine mesh sieve. After the first 15 minutes, just test to see if it is done every 5 minutes by popping a grain into your mouth. Cooked farro is quite chewy, but it is not unpleasantly crunchy.