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Rinse the farro in a fine mesh sieve under cool running water (this step is important to remove any dust and excess starch).
In a medium saucepan, combine the rinsed farro and at least 4 cups water, or enough to cover the farro by several inches. Add the salt. Bring the water to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer.
Cook until the farro is tender to the bite but still pleasantly chewy. Pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes. Drain well.
If desired, stir in the olive oil and garlic while the farro is still hot. Season with another pinch or two of salt, as needed. Serve as desired.