Water Crackers: How to get the dough thin? What is the most efficient method for crackers?

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I have found what is MY VERY PERFECT water cracker recipe.

However, it's taking me forever to roll the dough, cut with a circle cookie cutter, re-roll the dough, then repeat.

My ideal thinness of water cracker is like 4-6mm.

Can I use a pasta rolling machine to make this dough consistently thin?

I finally got this recipe right, I just wanna make more efficient cut outs.

submitted by /u/PoopDoopTrixie
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