Poppy Seed Pasta with Lemon Butter

Thought of this when I was reading the Grains, Pasta and Pulses book in the Time Life series. The poppy seeds will be incorporated in the dough and rolled out. Either leave the pasta in sheets or cut into wide noodles.
Toss in an emulsified lemon butter sauce. Simple but I think it may work because lemon and poppy seeds are always good together.
The only problem I see is the poppy seeds in the dough. Would it tear the dough as its being rolled out? Or would the pressure from the rollers crush the poppy seeds and cause unsightly grey streaks through the dough?
I guess there's only one way to find it.
For the sauce, I am thinking it will be like a lighter version of a buerre blanc maybe.

Marcella Hazan's Tomato Sauce

This has 3 ingredients. 3. Tomatoes. Butter. Onion. Add one, if you want to count the salt. I tried it once, without following any weights or proportions and using whole tomatoes that I pressure cooked and peeled. It was still quite ok. But I am curious to try it like it's written, considering the amount of stuff written about it.

28 oz/ 800gm whole, peeled tomatoes in can (preferably san marzano)
5 tbsp/ 70gm butter
1 medium yellow onion, peeled and halved
salt
Place all ingredients in medium sized pot and simmer gently till fat floats on top. Crush tomatoes as you stir. Discard onion, season with salt and serve.