Preheat oven to 400 F. Line two baking sheets with parchment paper.

Combine flour, sugar, salt and paprika in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, Combine the water and vanilla in a small measuring cup. Add to the butter/flour mixture and pulse until a smooth dough forms.

Divide the dough into 6 pieces. Work with one piece at a time, keeping the others covered with a towel so they don't dry out. Lightly flour your work surface and rolling pin and roll the dough into a rectangle 3 inches wide and ¼ inch thick. Set the pasta machine to its widest setting. Sprinkle with flour and feed it into the pasta roller.

Turn the pasta roller down one notch. Sprinkle the dough with flour and roll it again. Repeat this process until the crackers are as thin as you want. (I thought the #3 setting was the thickness of a Wheat Thin.) If you want all of your crackers to be perfect, trim the edges of the dough so you have a rectangle with even sides.

Use a pizza cutter to cut the rectangle into squares about 1 to 1 ½ inches wide. Transfer the dough squares to the prepared baking sheets. You don't need to leave much space in between the crackers - they don't spread at all in the oven. Sprinkle the squares lightly with salt. Repeat with remaining dough pieces.

Bake the crackers, one sheet at a time, until crisp and browned, about 5-10 minutes. Check the crackers at 5 minutes, and if some of the thinner ones are browning too quickly, remove them to a plate and return the remaining crackers to the oven to finish baking. The crackers can burn quickly so you want to keep a close eye on them. Once brown and crisp, transfer to a plate to cool. Store the crackers in an airtight container.