While most Italian farro is sold par-boiled and pearled, this emmer has
only been de-husked prior to packaging. The processed farro berries
called for in some Italian recipes may cook to a softer texture than
this farro. If you want this farro to have a softer texture, soak it
in water for eight hours prior to cooking.
farro, first rinse the farro grains. In a pot on the stove combine 2
parts water to 1 part berries. Bring the mixture to a boil, then cover
& reduce the heat to low. Simmer 45 minutes until tender. Serve hot
as a starch, add to finished soups, or use it in hot or cold grain
Cooked farro berries pair particularly well with pork, especially sausage & bacon.
You can substitute stock for the water and add vegetables, as in this farro pilaf recipe
berries can also used to make home ground flour. Because they are
harder than wheat, the resulting flour will have an exceptionally fine
consistency. Emmer flour is better suited to flatbreads (particularly
pizza), biscotti, and pasta (as a semolina substitute) than loaf breads,
but can (with practice) be used in some rye bread recipes as a rye
Home brewers sometimes use emmer berries in
homemade emmer “wheat beer,” and they are said to produce excellent
whiskey and beer when malted.