Here it is the middle of the night, the chef who created the recipe using farro did not respond when asked if it was whole grain, semi-pearled, or pearled. So, not quite sure which kind I had picked up (I was in a rush and there are only three locations where we know we can get farro), I just grabbed it and ran. I took one cup of farro, soaked it in hot water for 30 minutes, rinsed it. I set two SS pots of equal size (but not the same manufacturer) on the stove and put 6 c of water in each pot, brought those to a boil and added the 1 c of farro to each. Set the timer for 10 minutes and waited. Both cooked to about the same consistency--both are al dente. However, the soaked farro puffed up more (looks more like pearl barley) than the unsoaked. This was not the result I was expecting. I figured since the package said cook for 20 minutes, that would be how long it will take. I will have to see what the tasting panel thinks of the two tomorrow.