Currently, food is not only intended to satisfy hunger, but also to prevent diseases related to nutrition and improve physical health, which leads to the food industry to a constant search for innovations aimed at creating products that contain functional compounds. The residues generated in the processing of grapes for winemaking have compounds with important functionalities, presenting themselves as potential raw materials for the production of pasta. However, the insertion of these materials affects the quality of the pasta, which leads to the need for adjustments in the formulations. This study aimed to produce and characterize the chemical composition of grape flour and evaluate the effect of adding this flour in the production of gluten-free pasta, using cassava starch as base. The grape flour was obtained by drying and grinding of the solid residue obtained in the processing of grape ‘Bordô’ (Vitis labrusca). Seven pasta formulations were prepared with the inclusion of increasing levels of grape flour (0 to 30%). Grape flour was characterized by 12.2% moisture, 7.56% lipids, 5.43% ash, 4.91% protein, 23.55% fiber, 44.33% total sugars , 179.9 mg gallic acid 100g-1 of total phenolics, 24.5 mg of cyanidin-3-glucoside 100g-1 of anthocyanins, and 863.75 µmol of Trolox 100g-1 of antioxidant activity. Technological analyzes of gluten-free pasta revealed variations in solids loss (2 to 5%), cooking time (7.5 to 5.5 min), weight increase (90 to 40%), hardness (5 to 24.5N), and color (ߡE from 4 to 6.5) with the increase in the content of grape flour in the mixture. The results obtained indicate that the mixture of 15% of grape flour and 85% of cassava starch in the gluten-free pasta formulation allows obtaining pasta with adequate technological qualities and good nutritional profile.