Boil the eggs for about 8 minutes until they are waxy, rinse and peel them. Wash the rosemary and dab dry. Dab roulades dry, season with salt and pepper and brush with mustard. Spread eggs and 1 sprig of rosemary on each and roll up.
Pin it with wooden skewers. Heat oil in a roasting pan. Fry the roulades well all around. Peel 1 onion and garlic and dice coarsely. Add the tomato paste to the roulades and fry for 2-3 minutes.
Deglaze with wine and stock, bring to the boil and cook for at least 1 hour. Prepare the spaetzle in boiling salted water according to the instructions on the packet. Take out the spaetzle and drain. Clean, wash and cut the leek into pieces.
Peel and finely dice 1 onion. Heat 20 g butter. Sauté onion and leek in it, dust with flour. Deglaze with stock and cream, simmer for 3-5 minutes and season with salt and pepper.
Melt 20 g butter. Fry the spaetzle for 2-3 minutes while swivelling. Season to taste with salt and pepper. Remove the roulades from the sauce and keep warm. Stir the starch with a little water until smooth and thicken the sauce, bring to the boil again.
Season to taste with salt and pepper. Arrange leek, sauce and roulades on a preheated plate. Add the spaetzle.